Microbial and physicochemical changes during fermentation of Thai chicken sausage

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Microbial and physicochemical changes during fermentation of Thai chicken sausage

A newly formulated fermented Thai chicken sausage was developed by mixing chicken meat with glutinous rice, sugar, garlic, salt, and black pepper. Glutinous rice rendered good binding of the mixed ingredients when compared to other carbohydrate sources (rice, glass noodle, rice + glass noodle, a...

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Bibliographic Details
Main Author:	Vanichpun, Apinya
Format:	Thesis
Language:	English English
Published:	2003
Subjects:	Fermented foods Fermentation
Online Access:	http://psasir.upm.edu.my/id/eprint/8730/ http://psasir.upm.edu.my/id/eprint/8730/1/FSMB_2003_23%20IR.pdf

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