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赵俊仁,孔保华

Influence of Lactic Acid Bacteria on the Physicochemical Properties of the Chinese-style Dry Fermented Sausages

Zhao Jun-ren, Kong Bao-hua

食品与发酵工业 . 2010, (10): 170 -173 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.033