Equipment selection of three kinds of koji-making for 45 000 tons soy sauce production workshop

doi:10.11882/j.issn.0254-5071.2014.08.031

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China Brewing ›› 2014, Vol. 33 ›› Issue (8) : 136-139. DOI: 10.11882/j.issn.0254-5071.2014.08.031

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 33(8): 136-139 https://doi.org/10.11882/j.issn.0254-5071.2014.08.031

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