不同腌制工艺中大黄鱼品质及微生物菌群变化
张鹤,吴佳佳,张记桓,徐坤华,戴志远
Research on the physical-chemical properties and microbes of the three-hold yellow croaker in different pickled condtions
ZHANG He, WU Jia-jia, ZHANG Ji-huan, XU Kun-hua, DAI Zhi-yuan
食品与发酵工业
.
2014, (08): 72
-77
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.08.026