Effects of fermentation temperature and time on the physicochemical and sensory characteristics of Douchi

Permalink: http://skupni.nsk.hr/Record/nsk.NSK01000620539/Details
Matična publikacija: Food technology and biotechnology
43 (2005), 3 ; str. 307-311
Glavni autor: Xu, Chuanlai (-)
Ostali autori: Hao, Kai (-), Peng, Chifang, Cai, Weihui, JIn, Zhengyu
Vrsta građe: Članak
Jezik: eng
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245 1 0 |a Effects of fermentation temperature and time on the physicochemical and sensory characteristics of Douchi /  |c Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai and Zhengyu Jin. 
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700 1 |a JIn, Zhengyu 
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