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Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Espirito Santo, Milton Luiz Pinho, Lisboa, Cristiane, Alves, Fernanda Gonçalves, Martins, Daniela, Beirão, Luiz Henrique, Sant'Anna, Ernani Sebastião, Franco, Bernadette Dora Gombossy de MeloVolume:
48
Language:
english
Journal:
Brazilian Archives of Biology and Technology
DOI:
10.1590/s1516-89132005000100008
Date:
January, 2005
File:
PDF, 284 KB
english, 2005