扬州大学教师个人主页服务平台 GQF--Home-- Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

葛庆丰正高级

Qingfeng Ge, male, PhD, associate professor, master supervisor,As the Secretary-General of the Jiangsu Livestock Waste Utilization Technology and Innovation Alliance,he is mainly engaged in research on the processing and quality safety control of meat products from livestock and poultry, as well as the utilization of animal by-products.In recent years, he has several key research and developmen...Detials

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Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

Release time:2021-04-09 Hits:

Affiliation of Author(s):食品科学与工程学院
Journal:LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:Qingfeng Ge; Huijie Pei; Rui Liu; Lei Chen; Xueqin Gao; Yubin Gu; Qin Hou; Yongqi Yin; Hai Yu; Mangang Wu; Wangang Zhang*; Guanghong Zhou
Volume:101
Page Number:513-518
ISSN No.:0023-6438
Translation or Not:no
Date of Publication:2019-01-01

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