发酵剂对熏马肠成熟过程中生物胺含量变化的影响
马宇霞,卢士玲,李开雄,李蕊婷
The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
MA Yu-xia, LU Shi-ling, LI Kai-xiong, LI Rui-ting
食品与发酵工业
.
2014, (02): 55
-59
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.02.031
