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ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

机译：错误：评价在物理化学，功能和风味特征上用减脂和功能性起动培养制造的发酵香肠

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Young Joo Kim; Sung Yong Park; Hong Chul Lee; Seung Seok Yoo; Sejong Oh; Hyeong Sang Kim; Koo Bok Chin;
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年度 2014
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1. Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture [J] . GUORONG LIU, MANSEL W. GRIFFITHS, NAN SHANG, Journal of food protection . 2010,第2期

机译：致菌性戊糖乳杆菌31-1作为新型功能发酵剂或共培养物用于发酵香肠生产的适用性
2. Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat [J] . Lobna Mejri, Amira Ziadi, Sabrine El Adab, Journal of Food Measurement and Characterization . 2017,第2期

机译：商业启动培养物对骆驼肉和驼峰脂肪制备传统干发酵香肠的物理化学，微生物学和纹理特征的影响
3. Effects of Indigenous Starter Cultures on the Microbial and Physicochemical Characteristics of Urutan,a Balinese Fermented Sausage [J] . Nyoman Semadi Antara, I Nengah Sujaya, Atsushi Yokota, Journal of Bioscience and Bioengineering . 2004,第2期

机译：土著发酵剂对巴厘岛发酵香肠乌鲁坦微生物和理化特性的影响
4. Physicochemical and Microbiological Properties of Fermented Lamb Sausages using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture [C] . Irma Isnafia Arief, Z. Wulandari, E.L. Aditia International Conference on Sustainable Future for Human Security . 2014

机译：利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

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。
6. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical Functional and Flavor Characteristics [O] . Young Joo Kim, Sung Yong Park, Hong Cheol Lee, 2014

机译：用减脂和功能性起子培养物生产的发酵香肠的理化功能和风味特性评估
7. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics [O] . Young Joo Kim, Sung Yong Park, Hong Cheol Lee, 2014

机译：对脂肪和功能性起动性培养物制造的发酵香肠的评价物理化学，功能和风味特征

ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

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