Isolation, identification and fermentation properties of lactic acid bacteria from naturally fermented ham in Yunnan

doi:10.13995/j.cnki.11-1802/ts.021475

ZHAO Gaiming, LI Shanshan, CUI Wenming, ZHU Chaozhi, JIAO Yangyang, LI Jiaqi, YIN Feng, HAN Mingshan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 56-61.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 56-61. DOI: 10.13995/j.cnki.11-1802/ts.021475

Isolation, identification and fermentation properties of lactic acid bacteria from naturally fermented ham in Yunnan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 56-61 https://doi.org/10.13995/j.cnki.11-1802/ts.021475

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Received	Published
2019-06-26	2020-01-15
Issue Date
2020-03-27

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