✦ LIBER ✦
Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment
✍ Scribed by Huiping Hu; Jianxiong Hao; Yongqiang Cheng; Lijun Yin; Yanli Ma; Zhenwei Yu; Lite Li
- Book ID
- 108828904
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 661 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0950-5423
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