韩国高盐稀态发酵酱油速酿工艺的探讨

欢迎访问《中国酿造》官方网站，今天是

何胜华; 马莺; 李海梅

Discussion on rapid brewing technique of Korean soy sauce by high-salt liquid-state fermentation

HE Sheng-Hua; Ma-Ying; Li-Hai-Mei

journal6 . 2005, (9): 46 -48 . DOI: 10.3969/j.issn.0254-5071.2005.09.015