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	Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
	Zeng, Xuefeng; He, Laping; Guo, Xu; Deng, Li; Yang, Wangen; Zhu, Qiujin; Duan, Zhenhua
	2017
卷号	242页码:141-151
URL标识	查看原文
WOS记录号	WOS:000392045200019
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5985217
专题	贵州大学
作者单位	1.[1]Hezhou Univ, Inst Food Res, Hezhou, Guangxi, Peoples R China 2.[2]Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Guizhou, Peoples R China 3.[3]Guizhou Univ Commerce, Sch Econ, Guiyang, Guizhou, Peoples R China 4.[4]JishouUniversity, Coll Chem & Chem Engn, Jishou, Hunan, Peoples R China
推荐引用方式 GB/T 7714	Zeng, Xuefeng,He, Laping,Guo, Xu,et al. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish[J],2017,242:141-151.
APA	Zeng, Xuefeng.,He, Laping.,Guo, Xu.,Deng, Li.,Yang, Wangen.,...&Duan, Zhenhua.(2017).Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish.,242,141-151.
MLA	Zeng, Xuefeng,et al."Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish".242(2017):141-151.

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