Analysis of volatile components in low acidity Sichuan-style sausage produced by fermentation with mixed strains

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (7) : 175.

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PDF(385 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (7) : 175.

Analysis of volatile components in low acidity Sichuan-style sausage produced by fermentation with mixed strains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(7): 175

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