接种乳酸菌对甜酸藠头腌制工艺和品质的影响

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陶兴无;高冰

Effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense

TAO Xing-Wu;GAO Bing

journal6 . 2007, (3): 53 -55 . DOI: 10.3969/j.issn.0254-5071.2007.03.014