混菌发酵鸭腿工艺优化及其贮藏品质特性
阮一凡,潘道东,孙杨赢,田宏伟,汤晓艳
Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage
RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan
食品科学
.
2020, (10): 101
-109
.
DOI: 10.7506/spkx1002-6630-20190408-068