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2016•Food Science and BiotechnologyOpen access

Quality characteristics of fermented sausage prepared with soy sauce

Seon‐A Yoo, Seong-Eun Park, Seung-Ho Seo, Hong-Seok Son

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Key concepts: Fermentation, Food science, Starter, Chewiness, Titratable acid, Chemistry, Lactic acid, Odor

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