Optimization of Fermentation Conditions of Lactobacillus for Reducing Nitrite Residue in Fermented Roast Sausage
LIU Li-li1,2 MA Mei-hu2 YANG Xie-li1 WANG Wen-tao2 LI Hao-li2
FOOD SCIENCE . 2009, (7): 166 -171 .  DOI: 10.7506/spkx1002-6630-200907038