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.

PDF(1413 KB)
PDF(1413 KB)
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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1413 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉