含盐量和温度对豆酱发酵过程的影响
赵建新,王淼,毛丙永,张灏,陈卫,田丰伟,汤坚
Effects of Salt Content and Temperature on Soybean Paste Fermentation
ZHAOJian-xin,WANGMiao,MAOBing-yong,ZHANGHao,CHENWei,TIANFeng-wei,TANGJian
食品科学
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2011, (23): 220
-224
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DOI: 10.7506/spkx1002-6630-201123044