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传统腌腊肉制品中微生物多样性研究进展.
- Source :
- Food Research & Development; apr2021, Vol. 42 Issue 8, p202-206, 5p
- Publication Year :
- 2021
-
Abstract
- <i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- MICROBIAL diversity
STAPHYLOCOCCUS
BACON
BOTANY
SAUSAGES
YEAST
MEAT
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10056521
- Volume :
- 42
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Food Research & Development
- Publication Type :
- Academic Journal
- Accession number :
- 150047856
- Full Text :
- https://doi.org/10.12161/j.issn.1005-6521.2021.08.033