Effect of Starter Culture Mixture of Staphylococcus xylosus and S. carnosus on the Quality of Dry-Cured Meat
ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, QU Chao, CHENG Xiaoyu
FOOD SCIENCE . 2018, (22): 32 -38 .  DOI: 10.7506/spkx1002-6630-201822006