Optimization of the process and quality analysis of the peptone from sea bass

DOU Xin, HUANG Kehui, WEI Ya, WU Yanyan, ZHANG Yuting

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 147-152.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 147-152. DOI: 10.13995/j.cnki.11-1802/ts.024553

Optimization of the process and quality analysis of the peptone from sea bass

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 147-152 https://doi.org/10.13995/j.cnki.11-1802/ts.024553

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