Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)

Research Progress of Fermentation stater culture on Fermented

Authors
Yuan Fu, Xiaohui Yan, Xiaoguang Wu, Chang Zhu, Mengxing Gou, Xuejun Liu
Corresponding Author
Yuan Fu
Available Online April 2017.
DOI
https://doi.org/10.2991/iceesd-17.2017.115How to use a DOI?
Keywords
Fermented sausages; fermentation stater culture;research progress
Abstract
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.

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Proceedings
2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)
Part of series
Advances in Engineering Research
Publication Date
April 2017
ISBN
978-94-6252-328-9
ISSN
2352-5401
DOI
https://doi.org/10.2991/iceesd-17.2017.115How to use a DOI?
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
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  -