2004•Food and MachineryRequires access
The reseach of physico-chemistry of fermented sausage with mutton
Chengjiang Liu
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Abstract
Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. The results showed the total of fatty acid had no change,the contents of amino acid in the group increased apparently. The contents of nitrite in the group decreased apparently.