| Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast | |
| Zhao, CQ; Lu, ZY; Huang, J; He, S; Tan, H; Wang, G; Liu, DY; Li, YB | |
| 刊名 | Indian Journal of Microbiology
 |
| 2016 | |
| 卷号 | Vol.56 No.3页码:287-292 |
| 关键词 | Pork jerky Fermentation Lactobacillus bulgaricus Angel Yeast |
| ISSN号 | 0046-8991;0973-7715 |
| 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/1840903 |
| 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,Lu, ZY,Huang, J,et al. Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast[J]. Indian Journal of Microbiology,2016,Vol.56 No.3:287-292. |
| APA | Zhao, CQ.,Lu, ZY.,Huang, J.,He, S.,Tan, H.,...&Li, YB.(2016).Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast.Indian Journal of Microbiology,Vol.56 No.3,287-292. |
| MLA | Zhao, CQ,et al."Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast".Indian Journal of Microbiology Vol.56 No.3(2016):287-292. |
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