Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
Release time:2024-01-01Hits:
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Impact Factor:
4.385
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Affiliation of Author(s):
资产管理与后勤保障处
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
孙健,曹辰辰,冯美琴,徐幸莲,周光宏
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Document Code:
1qw2d5vo8tn934f8kus5hb6ba7bam2mn
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Volume:
114
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2019-01-01
