4种嗜盐古菌发酵的龙头鱼鱼露特性比较
高瑞昌,陆文婷,刘向东,崔恒林,袁丽
Comparison on characteristics of four kinds of bombay duck fish sauce fermented by Halophilic archaea
GAO Rui-chang, LU Wen-ting, LIU Xiang-dong, CUI Heng-lin, YUAN Li
食品与发酵工业
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2014, (11): 52
-58
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DOI: 10.13995/j.cnki.11-1802/ts.201411009
