大头菜, 发酵工艺, 扩大培养, 发酵周期, 腌渍, 经济效益, 民间传统工艺, 脱水时间, 接种, 后熟, ,"/>
China Vegetables
  
  2011, Vol. 1 Issue (23): 47-49    DOI:
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China Vegetables
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