Optimization of wet-curing conditions of vinasse sturgeon based on response surface methodology

ZHAO Pin,LIN Wan-ling,HAO Shu-xian,LI Lai-hao,YANG Xian-qing

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 135.

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PDF(1756 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 135.

Optimization of wet-curing conditions of vinasse sturgeon based on response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(6): 135

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