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中文
Meat Research
2003
,
Vol. 17
Issue (4)
: 20-22
DOI
: 10.7506/rlyj1001-8123-200304007
Processing Technology
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Processing Technology of Fermented Sausage
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200304007
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I4/20
[1]
YANG Haifeng, ZHANG Yingyang, WEI Haiwang, ZOU Ping, XU Shengyu, LU Xin, ZHANG Haoyu, ZOU Yuhong.
Synergistic Effect of Postbiotics of Limonsilactobacillus fermentum and Sodium Nitrite on Color Preservation of Minced Meat
[J]. Meat Research, 2026, 40(7): 30-38.
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2003, Vol. 17 Issue (4): 20-22 DOI: 10.7506/rlyj1001-8123-200304007
