发酵过程中鲊鱼的细菌群落动态和品质特征变化

于美娟，杨慧，谭欢，刘学文，马美湖，李高阳

Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation

YU Meijuan YANG Hui TAN Huan LIU Xuewen MA Meihu, LI Gaoyang

食品科学 . 2018, (14): 158 -165 . DOI: 10.7506/spkx1002-6630-201814024