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Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef,a traditional fermented meat product of northern China |
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| Authors: | Qiuhui Zhang Jialong Shen Gaoge Meng Han Wang Chang Liu Chaozhi Zhu Gaiming Zhao Lin Tong |
| Affiliation: | 1. Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China;2. Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China;3. Tongliao Comprehensive Test Station, Tongliao, People's Republic of China |
| Abstract: | |
| Keywords: | bacon starter cultures yeast fermented beef N-nitrosamines |