Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham

WANG Fei, Luosangyangji, HUANG Jingjing, LUO Zhang, LIU Zhendong, ZHANG Erhao, Lamaocaidan, LI Liang, XIE Ningning

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 249-258.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 249-258. DOI: 10.13995/j.cnki.11-1802/ts.040734

Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 249-258 https://doi.org/10.13995/j.cnki.11-1802/ts.040734

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