5株发酵剂对熏马肠成熟过程中内源菌的影响
李蕊婷,卢士玲,李雄,马宇霞,邓红梅
Effects of five starter culture on endogenous bacteria during ripening of smoked horsemeat sausage
LI Rui-ting, LU Shi-ling, LI Kai-xiong, MA Yu-xia, DENG Hong-mei
食品与发酵工业
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2014, (01): 45
-49
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DOI: 10.13995/j.cnki.11-1802/ts.2014.01.041
