产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响
吴颖,赖利先,张万刚
Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage
WU Ying, LAI Lixian, ZHANG Wangang
食品科学
.
2021, (1): 228
-234
.
DOI: 10.7506/spkx1002-6630-20191118-207