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Can I read Effects of Sorbitol-mediated Curing on the Physicochemical Properties and Bacterial Community Composition of Loin Ham During Fermentation and Ripening Stages on EtoBox?
Effects of Sorbitol-mediated Curing on the Physicochemical Properties and Bacterial Community Composition of Loin Ham During Fermentation and Ripening Stages by Yeling Zhou; Ying Zhou; Jing Wan; Qiujin Zhu; Linggao Liu; Sha Gu; Hongying Li is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of Sorbitol-mediated Curing on the Physicochemical Properties and Bacterial Community Composition of Loin Ham During Fermentation and Ripening Stages about?
## Highlights •Mediated curing is a new method for salt reduction in meat products. •Sorbitol affects salt diffusion and water migration. •Sorbitol can reduce the salt content and water activity (aw) of loin ham. •Sorbitol makes an even distribution of __Lactobacillus__ and __Staphylococcus__ in loin ham.
Who reads Effects of Sorbitol-mediated Curing on the Physicochemical Properties and Bacterial Community Composition of Loin Ham During Fermentation and Ripening Stages?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Yeling Zhou; Ying Zhou; Jing Wan; Qiujin Zhu; Linggao Liu; Sha Gu; Hongying Li
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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