牦牛肉在发酵过程中pH值及微生物的变化
周玉春,张丽,孙宝忠,姬秋梅,余群力,达娃央拉,李海鹏,谢鹏,郭兆斌,王莉
The change of pH value and microorganism in the fermentation process of Yak meat
ZHOU Yu-chun, ZHANG Li, SUN Bao-zhong, JI Qiu-mei, YU Qun-li, DAWA Yang-la, LI Hai-peng, XIE Peng, GUO Zhao-bin, WANG Li
食品与发酵工业
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2014, (08): 246
-251
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DOI: 10.13995/j.cnki.11-1802/ts.2014.08.045
