Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp (Cyprinus carpio) mince

JI Xiwei, LU Han, ZHANG Xiangmei, FAN Xinyang, LIU Chengpeng, CHE Qi

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 249-256.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 249-256. DOI: 10.13995/j.cnki.11-1802/ts.037456

Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp (Cyprinus carpio) mince

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 249-256 https://doi.org/10.13995/j.cnki.11-1802/ts.037456

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