基于猪后腿肉的绿色减菌方法组合与配方优化
白晶, 朱秋劲, 黄小艳, 陈秀莉, 李仲佰, 杨睿颖, 陈玉芹
Combination and optimization of green bacteria reduction methods in pork hind leg muscle
BAI Jing, ZHU Qiujin, HUANG Xiaoyan, CHEN Xiuli, LI Zhongbai, YANG Ruiying, CHEN Yuqin
食品与发酵工业
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2021, (19): 201
-207
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DOI: 10.13995/j.cnki.11-1802/ts.026406
