混合菌株和外源赖氨酸对鱼酱发酵品质的影响

郑志颖，周晶，袁丽，高瑞昌

Effects of Mixed Starter Cultures and Exogenous L-Lys on Fermentation Quality of Fish Paste

ZHENG Zhiying, ZHOU Jing, YUAN Li, GAO Ruichang

食品科学 . 2019, (12): 108 -114 . DOI: 10.7506/spkx1002-6630-20180709-119