不同发酵剂对发酵羊肉香肠有害生物胺控制及游离脂肪酸释放的影响
王德宝, 王晓冬, 康连和, 梁俊芳, 纳钦, 王莉梅, 张园园
Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages
WANG De-bao, WANG Xiao-dong, KANG Lian-he, LIANG Jun-fang, NA Qin, WANG Li-mei, ZHANG Yuan-yuan
食品与发酵工业
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2018, (9): 71
-77
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DOI: 10.13995/j.cnki.11-1802/ts.016881
