![](/develop/static/common/images/pdf.png)
The change of pH value and microorganism in the fermentation process of Yak meat
ZHOU Yu-chun, ZHANG Li, SUN Bao-zhong, JI Qiu-mei, YU Qun-li, DAWA Yang-la, LI Hai-peng, XIE Peng, GUO Zhao-bin, WANG Li
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (08) : 246-251.
The change of pH value and microorganism in the fermentation process of Yak meat
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |