Raw material treatment and koji-making technology of high-salt diluted soy sauce by temperature controlled fermentation

doi:10.11882/j.issn.0254-5071.2015.05.034

SHA Huiqin1, SUN Mingri2, ZHANG Lin3

China Brewing ›› 2015, Vol. 34 ›› Issue (5) : 149-151.

PDF(414 KB)

China Brewing ›› 2015, Vol. 34 ›› Issue (5) : 149-151. DOI: 10.11882/j.issn.0254-5071.2015.05.034

Raw material treatment and koji-making technology of high-salt diluted soy sauce by temperature controlled fermentation

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 34(5): 149-151 https://doi.org/10.11882/j.issn.0254-5071.2015.05.034

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(414 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export