鱼类腌制品加工过程微生物群落多样性研究进展
吴燕燕, 钱茜茜, 李来好 , 杨贤庆, 马海霞
Research Progress on Diversity of Microbial Community During the Pickled Processing of Salted Fish Products
Wu Yanyan, Qian Xixi, Li Laihao, Yang Xianqing, Ma Haixia
生物技术通报
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2015, (7): 40
-44
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DOI: 10.13560/j.cnki.biotech.bull.1985.2015.07.005
