The quantity of squid processing wastes was increased with years and there was not good method of utilizing squid processing wastes effectively at present.
本文针对鱿鱼加工废弃物量逐年增加且得不到有效地利用,传统鱼酱油食盐含量较高、发酵周期长等问题,对利用鱿鱼加工废弃物制备低盐鱼酱油的速酿工艺及生化特性进行了研究,具体研究内容如下:1。
本网站所收集内容来自网友分享仅供参考，实际请以各学校实际公布信息为主！内容侵权及错误投诉：1553292129@qq.com
CopyRight © 2020-2024 优校网[www.youxiaow.com]版权所有 All Rights Reserved. ICP备案号：浙ICP备2024058711号