Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake
Yingzheng Yao, Siyi Pan, Kexing Wang, Xiaoyun XuVolume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01726.x
File:
PDF, 352 KB
english, 2010