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中文
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
FOOD SCIENCE . 2021, (
1
): 228 -234 . DOI: 10.7506/spkx1002-6630-20191118-207