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

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