传统风吹肉加工过程中的微生物演替及优势菌群分析
蒋云露1，王 猛1，常 伟2，李明元1，王 卫3，马 力1，饶 瑜1,*
Microbial Community Succession and Dominant Microbial Population during the Processing Stages of Traditional Air-Dried Meat
JIANG Yunlu1, WANG Meng1, CHANG Wei2, LI Mingyuan1, WANG Wei3, MA Li1, RAO Yu1,*
食品科学
.
2015, (7): 111
-116
.
DOI: 10.7506/spkx1002-6630-201507021
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