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2007•Korean Journal for Food Science of Animal ResourcesOpen access

Effects of Starter Cultures on the Quality Traits of Electron Beam Irradiated Fermented Meat during Aging

Dong‐Gyun Lim, Kuk‐Hwan Seol, Mooha Lee

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Key concepts: Starter, Fermentation, Food science, Lactic acid, TBARS, Chemistry, Aerobic bacteria, Bacteria

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Effects of Starter Cultures on the Quality Traits of Electron Beam Irradiated Fermented Meat during Aging — Research Paper | ScholarLens