Study on microbial community structure in Sichuan traditional bacon

doi:10.13995/j.cnki.11-1802/ts.022133

WEN Kaiyong, WANG Yue, WEN Pengcheng, ZHU Yan, YANG Min, ZHANG Zhongming, ZHANG Weibing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 36-42.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 36-42. DOI: 10.13995/j.cnki.11-1802/ts.022133

Study on microbial community structure in Sichuan traditional bacon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 36-42 https://doi.org/10.13995/j.cnki.11-1802/ts.022133

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Received	Published
2019-08-31	2020-02-15
Issue Date
2020-03-13

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