Traceability of Bacillus subtilis in baked garlic sausage

被引：0
|
作者：
Chen, Xiao [1 ]
Liu, Yanxia [1 ]
Li, Miaoyun [1 ]
Zhao, Gaiming [1 ]
Gao, Xiaoping [1 ]
Hai, Dan [1 ]
Huang, Xianqing [1 ]
机构：
[1] Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 03期
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页码：161 / 169
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