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
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2014, (08): 246
-251
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DOI: 10.13995/j.cnki.11-1802/ts.2014.08.045
