Pork Jerky Fermented with Lactobacillus bulgaricus and Angel Yeast
Pork Jerky Fermented with Lactobacillus bulgaricus and Angel Yeast
Changqing Zhao*, Zhuochi Chen and Yubin Li
pH change (A), free amino acids content (B), neutral protease activity (C) and acid protease activity (D) before and after fermentation.