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

Huang, Chia-CherngChia-CherngHuang林慶文Lin, Chin-WenChin-WenLin2009-03-252018-06-292009-03-252018-06-291993http://ntur.lib.ntu.edu.tw//handle/246246/147718en-USDrying Temperature and Time Affect Quality of Chinese-Style Sausage Inocultated with Lactic Acid Bacteriajournal article