Crossmark

Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast

Crossref DOI link: https://doi.org/10.1007/s12088-016-0603-7

Published Online: 2016-05-26

Published Print: 2016-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhao, Changqing

Lu, Ziyang

Huang, Jing

He, Sha

Tan, Hui

Wang, Gang

Liu, Dayu

Li, Yubin
Funding

Funding for this research was provided by:

Department of Science and Technology of Sichuan Province (Item No. 2016RZ0063)

Sichuan University of Science and Engineering (Item No. 2012RC10)

Key Laboratory of Sichuan Meat Processing (Item No. 15-R02)
License Information

Text and Data Mining valid from 2016-05-26