低盐虾酱品质动力学模型的建立
于慧,刘海梅,王静,伊东,赵芹,李海燕
Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
YU Hui, LIU Haimei, WANG Jing, YI Dong, ZHAO Qin, LI Haiyan
食品科学 . 2017, (18): 17 -21 .  DOI: 10.7506/spkx1002-6630-201718003