Physiochemical characteristics of cooked material in soy sauce production sterilized by microwave pressing treatment

doi:10.3969/j.issn.0254-5071.2011.06.024

LI Yuwei;WANG Fang;WANG Weiguo;JI Qiaoling;ZHANG Fei

China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 89-91.

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China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 89-91. DOI: 10.3969/j.issn.0254-5071.2011.06.024

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Physiochemical characteristics of cooked material in soy sauce production sterilized by microwave pressing treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(6): 89-91 https://doi.org/10.3969/j.issn.0254-5071.2011.06.024

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