Study on the Quality of Bean Curd Affected by Composition of the Compound Coagulant

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (11) : 21.

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PDF(164 KB)
Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (11) : 21.

Study on the Quality of Bean Curd Affected by Composition of the Compound Coagulant

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2002, 28(11): 21

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