Drying Temperature and Time Affect Quality of Chinese-Style Sausage Inocultated with Lactic Acid Bacteria

Resource

Journal of Food Science, v.58 n.2 p.249-253

Journal

Journal of Food Science

Journal Volume

v.58 n.2 p.249-253

Pages

-

Date Issued

1993

Date

1993

Author(s)

Lin, Chin-Wen

URI

Type

journal article