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2010•Journal of Food Science and TechnologyOpen access

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Krishna P. Rai, Chunhui Zhang, Wen Shui Xia

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Key concepts: Starter, Staphylococcus xylosus, Food science, Fermentation, Ripening, Lactobacillus casei, Chemistry, Nitrite

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