乳酸菌对发酵牦牛肉灌肠理化性质及挥发性风味物质的影响
龚珏, 唐善虎, 李思宁, 郑娇, 谭雪梅
Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage
GONG Jue, TANG Shanhu, LI Sining, ZHENG Jiao, TAN Xuemei
食品与发酵工业
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2020, (4): 57
-64
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DOI: 10.13995/j.cnki.11-1802/ts.022514