국가 R&D 논문 조회
| 논문명 | Evaluation of quality characteristics of fermented sausages with commercial starter culture, Weissella cibaria JW15, and Lactobacillus plantarum and natural-fermented sausage | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019831902 |
| 초록 | This research estimated the quality characteristics of fermented sausages made with commercial starter cultures (Lactobacillus curvatus + P. pentosaceus + S. carnosus + S. xylosus + Debaryomyces hanse... | ||