Effect of compound curing agent on the quality of low-salt pickled cucumbers

doi:10.11882/j.issn.0254-5071.2018.08.032

LI Xiao, WANG Wenliang, WANG Yueming, LIU Lina, XU Zhixiang, CUI Wenjia

China Brewing ›› 2018, Vol. 37 ›› Issue (8) : 163-166.

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China Brewing ›› 2018, Vol. 37 ›› Issue (8) : 163-166. DOI: 10.11882/j.issn.0254-5071.2018.08.032

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Effect of compound curing agent on the quality of low-salt pickled cucumbers

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(8): 163-166 https://doi.org/10.11882/j.issn.0254-5071.2018.08.032

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