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Journal: Foods, 2022
Volume: 11
Number: 736
736
Article: Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3
Authors: by Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu and Yingchun Zhu
Link: https://www.mdpi.com/2304-8158/11/5/736

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