Browsing by Author "Zhang, Chunhui"

Browsing by Author "Zhang, Chunhui"

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  • The effects of mixed starter cultures on the quality of dry fermented Chinese-style sausages 
    Rai, K.P.; Zhang, Chunhui; Xia, Wenshui (Faculty of Agriculture, University of Ruhuna, SriLanka, 2006-09-01)
    Three different batches of dry fermented Chinese-style sausages; CHS-LC, CHS-SX and CHS-SL were prepared separately inoculating with Lactobacillus casei suhspp casei- 1.001, Staphylococcus xylosus-12 and a mixture of ...
  • N-nitrosocompounds (NOCs): As chemo-hazards in muscle foods 
    Rai, K.P.; Marapana, R.A.U.J.; Zhang, Chunhui; Xia, Wenshui (Faculty of Agriculture, University of Ruhuna, SriLanka, 2004-08-20)
    Nitrite and/or nitrate have been widely used in muscle food processing as a main curing agent, though it can produce several kinds of carcinogenic N-nitrosocompounds (NOCs) reacting with amine components of muscle protein. ...

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