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机译:从传统发酵猪肉(Nanx Wudl)中分离出的两种有效减少亚硝酸盐的乳酸菌菌株作为中国发酵干香肠的竞争性起子培养物
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
China Meat Research Centre, Beijing 100068, China,Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China;
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
Nanx Wudl; Chinese fermented sausage; Lactic acid bacteria; Starter culture; Nitrite depletion;
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机译:分离的乳杆菌和葡萄球菌的应用在突尼斯干发酵的香肠工业制造过程中作为益生菌起动性培养
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