Effects of Lactobacillus paracasei and Staphylococcus xylose on the quality and flavor of fermented sausages

MU Tingting, WU Jianjun, RONG Liangyan, LI Ruren

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 129-135.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 129-135. DOI: 10.13995/j.cnki.11-1802/ts.035733

Effects of Lactobacillus paracasei and Staphylococcus xylose on the quality and flavor of fermented sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 129-135 https://doi.org/10.13995/j.cnki.11-1802/ts.035733

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