Effects of the addition of lactobacillus on the quality of desalted jellyfish

WANG Hui,CHEN Shun-sheng,SHI Zhen-zhen

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 80.

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PDF(2199 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 80.

Effects of the addition of lactobacillus on the quality of desalted jellyfish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(10): 80

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