Fermented sausage is a typical representative of fermented meat products due to its widespread distribution and high output. The product is popular with consumers due to its unique flavor. In recent years, improving the safety, sensory quality and health benefits of fermented sausage has become the core of research, while starter culture, processing parameters improvement, and the development of low-fat and low-salt fermented sausage can provide important strategies to improve the quality of fermented sausa...
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