Optimization of preparation technology of naturally fermented sauce of Monetaria moneta

doi:10.11882/j.issn.0254-5071.2020.09.036

ZHANG Jie, ZHANG Dawei, TIAN Yonghang

China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 190-194.

PDF(1630 KB)

China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 190-194. DOI: 10.11882/j.issn.0254-5071.2020.09.036

Experience Exchanges

Optimization of preparation technology of naturally fermented sauce of Monetaria moneta

{{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}}, 2020, 39(9): 190-194 https://doi.org/10.11882/j.issn.0254-5071.2020.09.036

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1630 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export