Study on soy sauce technology with non-salt and low-salt solid-state fermentation

doi:10.3969/j.issn.0254-5071.2005.02.005

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China Brewing ›› 2005, Vol. 24 ›› Issue (2) : 15-16. DOI: 10.3969/j.issn.0254-5071.2005.02.005

Study on soy sauce technology with non-salt and low-salt solid-state fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2005, 24(2): 15-16 https://doi.org/10.3969/j.issn.0254-5071.2005.02.005

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