Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality

doi:10.3969/j.issn.0254-5071.2011.01.045

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China Brewing ›› 2011, Vol. 30 ›› Issue (1) : 149-153. DOI: 10.3969/j.issn.0254-5071.2011.01.045

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Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(1): 149-153 https://doi.org/10.3969/j.issn.0254-5071.2011.01.045

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