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Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Pork Loin Ham During Fermenting
Li Xiang, Deng Feng, Qin Chun-jun, Zhang Hong-liang, Ge Qing-feng;Cui Bao-wei, Wang Xiao-lan, Wang Zhi-jun, Yu Hai
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 152-157.
Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Pork Loin Ham During Fermenting
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