Effect of lactic acid bacteria and Staphylococcus inoculation and fermentation on quality of Sichuan sauce meat

YANG Lamei, GUO Zihong, HONG Xiangyu, CHEN Zhiqiang, PEI Huijie, ZHANG Yue, HE Wei, MA Yixuan, LI Jinhai, YANG Yong

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 126-132.

PDF(4822 KB)
PDF(4822 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 126-132. DOI: 10.13995/j.cnki.11-1802/ts.038634

Effect of lactic acid bacteria and Staphylococcus inoculation and fermentation on quality of Sichuan sauce meat

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(2): 126-132 https://doi.org/10.13995/j.cnki.11-1802/ts.038634

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4822 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉