Research Progress of Fermentation stater culture on Fermented
Yuan Fu, Xiaohui Yan, Xiaoguang Wu, Chang Zhu, Mengxing Gou, Xuejun Liu
Available Online April 2017.
- https://doi.org/10.2991/iceesd-17.2017.115How to use a DOI?
- Fermented sausages; fermentation stater culture;research progress
- Authors summarized fermented sausages the origin, development, species and the role of microorganisms. At the same time, we discussed the fermrntation starterculture and its prospect.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Yuan Fu AU - Xiaohui Yan AU - Xiaoguang Wu AU - Chang Zhu AU - Mengxing Gou AU - Xuejun Liu PY - 2017/04 DA - 2017/04 TI - Research Progress of Fermentation stater culture on Fermented BT - 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017) PB - Atlantis Press SP - 638 EP - 642 SN - 2352-5401 UR - https://doi.org/10.2991/iceesd-17.2017.115 DO - https://doi.org/10.2991/iceesd-17.2017.115 ID - Fu2017/04 ER -