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.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (08) : 246-251. DOI: 10.13995/j.cnki.11-1802/ts.2014.08.045
Food and Fermentation Industries

The change of pH value and microorganism in the fermentation process of Yak meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(08): 246-251 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.08.045

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