低盐发酵鳀鱼鱼露过程中品质动态变化分析 / Analysis on the Dynamic Changes in Quality of Anchovy Fish Sauce During Low Salt Fermentation
- Resource Type
- Academic Journal
- Source
- 中国调味品 / China Condiment. 45(6):78-82
- Subject
鳀鱼鱼露 低盐发酵 微生物 理化指标 - Language
- Chinese
- ISSN
- 1000-9973