{"title":"低盐混菌发酵韭黄酱工艺与品质研究","authors":"胡家艺","doi":"10.27684/d.cnki.gxndx.2022.000539","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":58728,"journal":{"name":"西南大学学报(社会科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"西南大学学报(社会科学版)","FirstCategoryId":"1092","ListUrlMain":"https://doi.org/10.27684/d.cnki.gxndx.2022.000539","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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