副干酪乳杆菌和木糖葡萄球菌对发酵香肠品质和风味的影响
慕婷婷, 吴建军, 荣良燕, 李儒仁
Effects of Lactobacillus paracasei and Staphylococcus xylose on the quality and flavor of fermented sausages
MU Tingting, WU Jianjun, RONG Liangyan, LI Ruren
食品与发酵工业
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2023, (15): 129
-135
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DOI: 10.13995/j.cnki.11-1802/ts.035733
