腌制液中碱液浓度对阶段调碱法快速腌制无重金属盐类皮蛋品质的影响
Effect of alkali concentration in brine on quality of non-heavy-metal quickly salted preserved eggs by cascade alkali adjusting method
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |