木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

周慧敏，张顺亮，赵冰，李素，潘晓倩，任双，曲超，成晓瑜

Effect of Starter Culture Mixture of Staphylococcus xylosus and S. carnosus on the Quality of Dry-Cured Meat

ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, QU Chao, CHENG Xiaoyu

食品科学 . 2018, (22): 32 -38 . DOI: 10.7506/spkx1002-6630-201822006