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中文
Meat Research
1996
,
Vol. 10
Issue (2)
: 39-41
DOI
: 10.7506/rlyj1001-8123-199602018
Food Preservation
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Received:
25 December 2017
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199602018
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https://www.rlyj.net.cn/EN/Y1996/V10/I2/39
[1]
CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen.
Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process
[J]. Meat Research, 2022, 36(2): 1-8.
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1996, Vol. 10 Issue (2): 39-41 DOI: 10.7506/rlyj1001-8123-199602018
