豆豉发酵过程中温度、硬度和颜色的变化

汪立君,邹磊,李里特,辰巳英三

Changes on Douchi Appearance, Temperature, Hardness and Color Tone during Fermentation

Wang Lijun,Zou Lei,Li Lite,Eizo Tatsumi

食品与发酵工业 . 2005, (12): 42 .