木糖葡萄球菌添加量对发酵牛肉串品质特性的影响

夏秀芳，张金铎，孔保华*

Effect of Inoculum Amount of Staphylococcus xylosus on Quality Characteristics of Fermented Beef Kebabs

XIA Xiu-fang，ZHANG Jin-duo，KONG Bao-hua*

食品科学 . 2013, (7): 47 -50 . DOI: 10.7506/spkx1002-6630-201307011