Exogenous lipase improve the quality of cured fish

SANG Shengwang, JIAN Yuying, LI Xiyuan, HE Xin, QIAN Dengfan, WANG Caixia, LI Cheng, LI Shuhong, LI Meiliang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 178-183.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 178-183. DOI: 10.13995/j.cnki.11-1802/ts.022540

Exogenous lipase improve the quality of cured fish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 178-183 https://doi.org/10.13995/j.cnki.11-1802/ts.022540

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