Effects of single bacteria and compounded bacteria fermentation on volatile compounds of pork jerky

GAO Jing, CAO Yeping, HUAN Yanjun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 128-136.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 128-136. DOI: 10.13995/j.cnki.11-1802/ts.018359

Effects of single bacteria and compounded bacteria fermentation on volatile compounds of pork jerky

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 128-136 https://doi.org/10.13995/j.cnki.11-1802/ts.018359

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