机译:发酵剂对发酵香肠蛋白水解变化和氨基酸含量的影响
Graduate School of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555, Japan;
Graduate School of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555, Japan;
Department of Protein Biochemistry, Institute of Life Science, Kurume University, 1-1 Hyakunenkoen, Kurume-shi, Fukuoka-Ken 839-0864, Japan;
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555, Japan;
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555, Japan;
Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555, Japan;
fermented sausage; starter culture; amino acid; proteolysis;
机译:乳酸菌发酵剂对泰国发酵香肠蛋白水解作用的表征
机译:乳酸菌发酵剂对泰国发酵香肠蛋白水解作用的表征
机译:起始培养物对干发酵牛肉味道活性氨基酸和病原体大肠杆菌存活的影响
机译:发酵剂对发酵香肠蛋白水解变化和氨基酸含量的影响
机译:细菌发酵剂的培养,老化和发酵对发酵牛肉香肠某些特性的影响。
机译:不同乳酸菌发酵剂发酵对干肠香肠中生物胺含量和成熟方式的影响
机译:五种混合泡菜起始培养和商业乳酸菌发酵香肠和制造设施生物危害的微生物含量变化分析