Biopreservation of Kamaboko (Steamed Surimi) Using...

Japanese Journal of Food Microbiology 2011 Vol. 28; Iss. 3

Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium maltalomaticum KH1

HASHIMOTO, Kenya, BARI, Md. Latiful, INATSU, Yasuhiro, KAWAMOTO, Shinichi, SHIMA, Jun
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Volume:
28
Year:
2011
Journal:
Japanese Journal of Food Microbiology
DOI:
10.5803/jsfm.28.193
File:
PDF, 434 KB
2011
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