鸭蛋酱的双菌种制曲工艺

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丁琦，孙汉巨，赵红，朱兆娜，陈哲，石娟

Process Optimization for Making Double Mold Koji for Duck Egg Sauce

DINGQi，SUNHan-ju，ZHAOHong，ZHUZhao-na，CHENZhe，SHIJuan

食品科学 . 2011, (23): 197 -200 . DOI: 10.7506/spkx1002-6630-201123039