纳豆芽孢杆菌（Bacillus natto）发酵鱿鱼碎肉的工艺优化
令狐青青，张 雪，童晓倩，王秋萍，罗红宇，宋 茹
Optimization of Fermentation Conditions of Minced Squid Meat by Bacillus natto
LINGHU Qingqing, ZHANG Xue, TONG Xiaoqian, WANG Qiuping, LUO Hongyu, SONG Ru
食品科学
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2015, (19): 148
-152
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DOI: 10.7506/spkx1002-6630-201519026
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