| Production of fermented pork jerky using Lactobacillus bulgaricus | |
| Zhao, CQ; Zhao, XX; Lu, ZY; Huang, J; He, S; Tan, H; Wang, G; Li, YB; Liu, DY | |
| 刊名 | LWT - Food Science and Technology
 |
| 2016 | |
| 卷号 | Vol.72页码:377-382 |
| 关键词 | Pork jerky Fermentation Lactobacillus bulgaricus Free amino acids Protease activity |
| ISSN号 | 0023-6438 |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/1841131 |
| 专题 | 四川大学 |
| 作者单位 | 1.Chengdu Univ, Coll Bioengn, Chengdu 610106, Peoples R China 2.Sichuan Univ Sci & Engn, Coll Bioengn, Zigong 643000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhao, CQ,Zhao, XX,Lu, ZY,et al. Production of fermented pork jerky using Lactobacillus bulgaricus[J]. LWT - Food Science and Technology,2016,Vol.72:377-382. |
| APA | Zhao, CQ.,Zhao, XX.,Lu, ZY.,Huang, J.,He, S.,...&Liu, DY.(2016).Production of fermented pork jerky using Lactobacillus bulgaricus.LWT - Food Science and Technology,Vol.72,377-382. |
| MLA | Zhao, CQ,et al."Production of fermented pork jerky using Lactobacillus bulgaricus".LWT - Food Science and Technology Vol.72(2016):377-382. |
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