The processing technology and microbial contamination analysis of crab roe sauce

YE Tao; CHEN Zhina; LIU Rui; ZHANG Peipei; WANG Yun; WANG Shunchang; LU Jianfeng

doi:10.13995/j.cnki.11-1802/ts.022421

YE Tao, CHEN Zhina, LIU Rui, ZHANG Peipei, WANG Yun, WANG Shunchang, LU Jianfeng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 152-159.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 152-159. DOI: 10.13995/j.cnki.11-1802/ts.022421

The processing technology and microbial contamination analysis of crab roe sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 152-159 https://doi.org/10.13995/j.cnki.11-1802/ts.022421

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Received	Published
2019-09-29	2020-03-15
Issue Date
2020-04-10

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