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中文
The effects of mould starter on the physicochemical parameters, oxidationdegree and flavor of dry-cured sausage
CAI Jiaming, WANG Jihui, TAO Ye, XIAO Shan, LIU Bingnan, WANG Liang
Food and Fermentation Industries . 2020, (
5
): 17 -22 . DOI: 10.13995/j.cnki.11-1802/ts.022880
