Related Experiment Video

Updated: Jun 9, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural,

Rendalai Si1,2, Yuanyuan Li1, Liang Ming1,2

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot 010018, Inner Mongolia, China.

Food Chemistry: X
|June 8, 2026
PubMed

Keywords:
Fermented camel jerkyMicrobial diversityPhysicochemical qualityVolatile flavor substances

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