霉菌发酵剂对干发酵香肠的理化指标、氧化程度及风味的影响
蔡嘉铭, 王际辉, 陶冶, 肖珊, 刘冰南, 王亮
The effects of mould starter on the physicochemical parameters, oxidationdegree and flavor of dry-cured sausage
CAI Jiaming, WANG Jihui, TAO Ye, XIAO Shan, LIU Bingnan, WANG Liang
食品与发酵工业
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2020, (5): 17
-22
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DOI: 10.13995/j.cnki.11-1802/ts.022880
