腐生葡萄球菌CGMCC 3475对发酵里脊猪肉脂质分解氧化及风味特性的影响
李想,邓锋,秦春君,张宏亮,葛庆丰,崔保威,王小兰,汪志君,于海
Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Pork Loin Ham During Fermenting
Li Xiang, Deng Feng, Qin Chun-jun, Zhang Hong-liang, Ge Qing-feng;Cui Bao-wei, Wang Xiao-lan, Wang Zhi-jun, Yu Hai
食品与发酵工业
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2011, (01): 152
-157
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DOI: 10.13995/j.cnki.11-1802/ts.2011.01.035
