不同比例克鲁维酵母对低盐发酵香肠品质特性的影响
范鑫洋, 张香美, 康晶, 侯玥, 褚素乔, 姚慧敏
Effect of different proportions of Kluyveromyces on quality characteristic of low-salt fermented sausages
FAN Xinyang, ZHANG Xiangmei, KANG Jing, HOU Yue, CHU Suqiao, YAO Huimin
食品与发酵工业
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2025, (2): 227
-233
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DOI: 10.13995/j.cnki.11-1802/ts.038789
