Effect of Combining Proteolysis and Lactic Acid Bacterial...

Journal of Food Science 2005 Vol. 70; Iss. 3

Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel

Li-Jung Yin, Ya-Lin Tong, Shann-Tzong Jiang
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07155.x
File:
PDF, 394 KB
english, 2005
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