改进低盐固态发酵酱油生产技术提高产品品质

欢迎访问《中国酿造》官方网站，今天是

曹宝忠

Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality

CAO Baozhong

. 2011, (1): 149 -153 . DOI: 10.3969/j.issn.0254-5071.2011.01.045