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Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi 期刊论文
JOURNAL OF OCEAN UNIVERSITY OF CHINA, 2015, 卷号: 14, 期号: 4, 页码: 675-680
作者:  Cao Rong;  Liu Qi;  Chen Shengjun;  Yang Xianqing;  Li Laihao
收藏  |  浏览/下载:33/0  |  提交时间:2016/11/02
Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi 期刊论文
JOURNAL OF OCEAN UNIVERSITY OF CHINA, 2015, 卷号: 14, 期号: 4, 页码: 675-680
作者:  Cao Rong;  Liu Qi;  Chen Shengjun;  Yang Xianqing;  Li Laihao
收藏  |  浏览/下载:17/0  |  提交时间:2016/11/02
Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi 期刊论文
JOURNAL OF OCEAN UNIVERSITY OF CHINA, 2015, 卷号: 14, 期号: 4, 页码: 675-680
作者:  Cao Rong[1];  Liu Qi[2];  Chen Shengjun[3];  Yang Xianqing[4];  Li Laihao[5]
收藏  |  浏览/下载:4/0  |  提交时间:2020/01/02


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