{"title":"不同工艺发酵的虾酱中细菌群落和品质特性的研究","authors":"李文亚","doi":"10.27109/d.cnki.ghbnu.2020.000383","DOIUrl":"https://doi.org/10.27109/d.cnki.ghbnu.2020.000383","url":null,"abstract":"","PeriodicalId":66541,"journal":{"name":"河北农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142062030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0