Study on deodorization of fish sauce during fermentation by external koji addition

doi:10.3969/j.issn.0254-5071.2007.12.015

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China Brewing ›› 2007, Vol. 26 ›› Issue (12) : 46-47. DOI: 10.3969/j.issn.0254-5071.2007.12.015

Study on deodorization of fish sauce during fermentation by external koji addition

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 26(12): 46-47 https://doi.org/10.3969/j.issn.0254-5071.2007.12.015

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