The current situation in the study about fish sauce fermentation technology

Home > Archive>Volume , Issue 4, 2000 >355-358

The current situation in the study about fish sauce fermentation technology
DOI:
                        
CSTR:
                        [cstr]
                    
Author:
                        
Affiliation:
Clc Number:TS264.2 TS254.5
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

Reference

Cited by

Get Citation

张雪花,陈有容,齐凤兰,袁春红.鱼露发酵技术的研究现状[J].上海海洋大学学报,2000,(4):355-358.
ZFIANG Xue-hua, CHEN You-rong, QI Feng-lan, YUAN Char-hong. The current situation in the study about fish sauce fermentation technology[J]. Journal of Shanghai Ocean University,2000,(4):355-358.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:March 07,2000
Adopted:
Online:
Published:

Get Citation

Share

Article Metrics

History

Article QR Code