Influence of sucrose and glucose levels and inoculation of Lactobacillus plantarum on quality of Isan sausage (Thai fermented sausage)
碩士 === 國立中興大學 === 動物科學系所 === 102 === Food fermentation is one of the oldest food processing and preservation methods. Generally, in Thailand it takes 3–5 days to ferment Isan sausages with adventitious microorganisms which present naturally. Nowadays, consumers are more concerned about the food safe...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/425mf6 |