Combination and optimization of green bacteria reduction methods in pork hind leg muscle

BAI Jing; ZHU Qiujin; HUANG Xiaoyan; CHEN Xiuli; LI Zhongbai; YANG Ruiying; CHEN Yuqin

doi:10.13995/j.cnki.11-1802/ts.026406

BAI Jing, ZHU Qiujin, HUANG Xiaoyan, CHEN Xiuli, LI Zhongbai, YANG Ruiying, CHEN Yuqin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 201-207.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 201-207. DOI: 10.13995/j.cnki.11-1802/ts.026406

Combination and optimization of green bacteria reduction methods in pork hind leg muscle

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 201-207 https://doi.org/10.13995/j.cnki.11-1802/ts.026406

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Received	Revised
2020-12-08	2021-01-13
Issue Date
2021-11-04

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