Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

标题
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 114, Issue -, Pages 108392
出版商
Elsevier BV
发表日期
2019-07-15
DOI
10.1016/j.lwt.2019.108392

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