Changes in microbiological, biochemical and physico-chemical properties of nham inoculated with different inoculum levels of Lactobacillus curvatus
作者： Wonnop Visessanguan , Soottawat Benjakul , Thitapha Smitinont , Chonticha Kittikun , Preenapha Thepkasikul
DOI: 10.1016/J.LWT.2005.05.006
关键词:
摘要: … that proteolysis during the ripening of fermented sausages is … The degradation of amino acids into volatile molecules … in Nham, a Thai fermented pork sausage during fermentation. In …
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