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producing AIP-regulated bacteriocin as starter cultures for fermented sausages
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    • producing AIP-regulated bacteriocin as starter cultures for fermented sausages

    • LI Jun , ZHANG Xu , MA Chang-wei , LI Ping-lan
    • Journal of China Agricultural University Issue 6, (2015)

    • DOI： 10.11841/j.issn.1007-4333.2015.06.33     

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Related Author

ZHANG Xu
ZHAO Bin
ZHANG Xiang-mei
LI Ping-lan
ZHANG Xiang-mei

Related Institution

College of Food Science and Nutritional Engineering,China Agricultural University
College of Biological Science and Engineering, Hebei University of Economics&Business