摘要
对腐乳的制作进行了研究,探讨了影响腐乳后发酵的有关因素。
We have studied processing of preserved beancurd,and have discussed related factors wich are effected on qualities of late preserved beancurd.
出处
《中国调味品》
CAS
北大核心
2005年第7期4-9,共6页
China Condiment
关键词
腐乳
发酵
影响
preserved beancurd
ferment
influence
