Effect of Fermentation with Two Molds on Characteristics of Chicken Meat
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DOI: 10.1155/2021/8845552
Abstract: In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Fermentation with P. chrysogenum led to… read more here.
Keywords: two molds; chicken meat; fermentation two; fermentation ... See more keywords