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	Optimization of rapid fermentation processing of paste produced with shrimp head by adding mixed strains
	Xie, Wancui[1]; Yin, Chao[1]; Song, Lin[1]; Xu, Zhiying[1]; Jia, Juntao[2]; Zhang, Junyi[3]; Li, Yujin[4]; Lian, Xin[5]; Yang, Xihong[1]
	2018
卷号	34期号:9页码:306
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5661473
专题	广东海洋大学
作者单位	1.[1] College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, 266042, China 2.[2] Shandong Entry-exit Inspection and Quarantine Bureau, Qingdao, 266002, China 3.[3] Qingdao Xinheyuan Biotechnology Co., Ltd, Qingdao, 266002, China 4.[4] Rongcheng Taixiang Food Co., Ltd, Weihai, 264303, China 5.[5] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, 524088, China
推荐引用方式 GB/T 7714	Xie, Wancui[1],Yin, Chao[1],Song, Lin[1],et al. Optimization of rapid fermentation processing of paste produced with shrimp head by adding mixed strains[J],2018,34(9):306.
APA	Xie, Wancui[1].,Yin, Chao[1].,Song, Lin[1].,Xu, Zhiying[1].,Jia, Juntao[2].,...&Yang, Xihong[1].(2018).Optimization of rapid fermentation processing of paste produced with shrimp head by adding mixed strains.,34(9),306.
MLA	Xie, Wancui[1],et al."Optimization of rapid fermentation processing of paste produced with shrimp head by adding mixed strains".34.9(2018):306.

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