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Effects of sorbitol-mediated curing on the physicochemical ..:
Yeling Zhou
;
Ying Zhou
;
Jing Wan
...
http://www.sciencedirect.com/science/article/pii/S2590157522003418. , 2023
Link:
https://doi.org/10.1016/j.fochx.2022.100543
RT Journal T1 <Title>Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:07ab2521c52d40dd979c102bbacf6ba4&Exemplar=1&LAN=DE A1 Yeling Zhou A1 Ying Zhou A1 Jing Wan A1 Qiujin Zhu A1 Linggao Liu A1 Sha Gu A1 Hongying Li PB Elsevier YR 2023 K1 Sorbitol K1 Mediated curing K1 Loin ham K1 Physicochemical properties K1 Bacterial community diversity K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157522003418 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2022.100543 DO https://doi.org/10.1016/j.fochx.2022.100543 SF ELIB - SuUB Bremen
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