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	Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.
	Du, Sha; Cheng, Huan; Ma, Jin-Kui; Li, Zong-jun; Wang, Chuan-hua*; Wang, Yuan-Liang*
刊名	Journal of food science and technology
	2019
卷号	56期号:2页码:811-823
关键词	Free amino acid Free fatty acid Microorganism and physicochemical characteristics Pedicoccus pentosaceus Staphylococcus xylosus Xiangxi sausage
ISSN号	0022-1155
DOI	10.1007/s13197-018-3541-z
URL标识	查看原文
WOS记录号	WOS:000460456300031
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5125698
专题	湖南农业大学
作者单位	1.[Wang, Yuan-Liang 2.Wang, CH 3.Wang, YL 4.Cheng, Huan 5.Wang, Chuan-hua 6.Du, Sha 7.Li, Zong-jun] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Du, Sha,Cheng, Huan,Ma, Jin-Kui,et al. Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.[J]. Journal of food science and technology,2019,56(2):811-823.
APA	Du, Sha,Cheng, Huan,Ma, Jin-Kui,Li, Zong-jun,Wang, Chuan-hua*,&Wang, Yuan-Liang*.(2019).Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage..Journal of food science and technology,56(2),811-823.
MLA	Du, Sha,et al."Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.".Journal of food science and technology 56.2(2019):811-823.

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