淡水鱼加工下脚料速酿低盐鱼露的工艺研究
侯温甫,黄泽元,汪秀文,胡 烨
Optimal Fermentation during Low-salt Fish Sauce Preparation Using By-products from Fresh Fish Processing
HOU Wen-fu,HUANG Ze-yuan,WANG Xiu-wen,HU Ye
食品科学
.
2009, (23): 322
-325
.
DOI: 10.7506/spkx1002-6300-200923073