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- W2393957301 abstract "The mixture of three microorganism identified from natural fermented Chinese sausage was used to produce Harbin fermented sausage.The changes of microbflora,physico-chemical properties and the contents of free amino acid were analyzed.There were three treatments of sausages,including control group,adding the normal starter group,and adding direct vat starter group.The results showed that compared with those of control group,the value of pH in experimental groups decreased apparently,and the pH(with direct vat starter)was the least(P0.05),the contents of free amino acids in products increased significantly(P0.05)adding starters.There was no obvious difference between water activity with experimental groups and control group.Sensory characteristics of experimental group(with direct vat starter)were improved significantly(P0.05).It was indicated that the direct vat starter prepared with great vitality and work performance could improve significantly the quality of Harbin traditional sausage and shorten the fermented time." @default.
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- W2393957301 date "2012-01-01" @default.
- W2393957301 modified "2023-09-26" @default.
- W2393957301 title "Changes in microbial and physiochemical properties of Harbin traditional drying sausage prepared by direct vat starter during the ripening process" @default.
- W2393957301 hasPublicationYear "2012" @default.
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