Comparison on characteristics of four kinds of bombay duck fish sauce fermented by Halophilic archaea

GAO Rui-chang; LU Wen-ting; LIU Xiang-dong; CUI Heng-lin; YUAN Li

doi:10.13995/j.cnki.11-1802/ts.201411009

GAO Rui-chang, LU Wen-ting, LIU Xiang-dong, CUI Heng-lin, YUAN Li

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 52-58.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 52-58. DOI: 10.13995/j.cnki.11-1802/ts.201411009

Food and Fermentation Industries

Comparison on characteristics of four kinds of bombay duck fish sauce fermented by Halophilic archaea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 52-58 https://doi.org/10.13995/j.cnki.11-1802/ts.201411009

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