米粉发酵过程中乳酸菌多样性及功能分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 85, doi. 10.7506/spkx1002-6630-20200113-137
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- Publication type:
- Article
Works by 张立钊
Results: 5
1
2
鸡蛋贮藏期细菌污染及其对蛋品质 影响的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 357, doi. 10.7506/spkx1002-6630-20180830-357
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- Publication type:
- Article
3
微生物原生质体融合育种技术及其 在发酵食品生产中的应用.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8455
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- Publication type:
- Article
4
油茶籽粕鸭蛋去污除菌清洗剂应用效果的研究.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 20, p. 6975
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- Publication type:
- Article
5
米粉生产过程中大米发酵液的菌相变化研究.
- Published in:
- China Brewing, 2020, v. 39, n. 8, p. 42, doi. 10.11882/j.issn.0254-5071.2020.08.009
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- Publication type:
- Article