Effect of pehtze salting rate on flavor and texture properties of sufu

HE Wenjia, WANG Min, ZHANG Renhu, DING Yicheng, FAN Rongbin, DING Yuting, DOU Jianwei, ZHOU Xuxia

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 136-142.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 136-142. DOI: 10.13995/j.cnki.11-1802/ts.037504

Effect of pehtze salting rate on flavor and texture properties of sufu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(21): 136-142 https://doi.org/10.13995/j.cnki.11-1802/ts.037504

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