Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages
Open Access
- 31 December 2021
- journal article
- research article
- Published by The Korean Society of Food Science and Nutrition in Preventive Nutrition and Food Science
- Vol. 26 (4) , 476-484
Abstract
Ammara Ameer, Semeneh Seleshe, Beom-Joon Kim, and Suk Nam Kang. Prev Nutr Food Sci 2021;26:476-84. https://doi.org/10.3746/pnf.2021.26.4.476Keywords
Funding Information
- National Research Foundation of Korea (2017R1A2B201277)
- Ministry of Science and ICT, South Korea
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