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Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage

Crossref DOI link: https://doi.org/10.1007/s13197-018-3541-z

Published Online: 2019-02-06

Published Print: 2019-02

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

Authors

Du, Sha

Cheng, Huan

Ma, Jin-Kui

Li, Zong-jun

Wang, Chuan-hua

Wang, Yuan-Liang
Funding

Funding for this research was provided by:

The Department of Agriculture of Hunan Province (Core Research Program 1515)

Hunan Agricultural University ("Double-First Class" program KXK201801004)
License Information

Text and Data Mining valid from 2019-02-01
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Article History

Revised: 8 November 2018

Accepted: 5 December 2018

First Online: 6 February 2019