单一菌种和复合菌种发酵对猪肉脯挥发性风味物质的影响

高静,曹叶萍,郇延军

Effects of single bacteria and compounded bacteria fermentation on volatile compounds of pork jerky

GAO Jing, CAO Yeping, HUAN Yanjun

食品与发酵工业 . 2019, (1): 128 -136 . DOI: 10.13995/j.cnki.11-1802/ts.018359