Effect of Intervention Measures on Salmonella during the Production of Ready-to-Eat Dry Fermented Sausages and Mechanism for Stress Response in Salmonella
XIANG Xianyu, HUANG Jing, LIU Aiping, ZHOU Kang, LIU Shuliang, AO Xiaolin
FOOD SCIENCE . 2022, (5): 275 -285 .  DOI: 10.7506/spkx1002-6630-20200911-144