梅香鱼发酵菌株的筛选及对品质的影响
朱雯娟,安俊莹,张雪梅,刘 颖,孙力军,王雅玲,刘唤明
Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality
ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying, SUN Lijun, WANG Yaling, LIU Huanming
食品科学 . 2015, (23): 162 -166 .  DOI: 10.7506/spkx1002-6630-201523030