腐生葡萄球菌CGMCC 3475对发酵里脊猪肉脂质分解氧化及风味特性的影响
李想,邓锋,秦春君,张宏亮,葛庆丰,崔保威,王小兰,汪志君,于海
食品与发酵工业 ›› 2011, Vol. 37 ›› Issue (01) : 152-157.
腐生葡萄球菌CGMCC 3475对发酵里脊猪肉脂质分解氧化及风味特性的影响
Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Pork Loin Ham During Fermenting
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