Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix - Concepedia

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Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

44

Citations

15

References

2005

Year

Motoharu Uchida, Jie Ou, Bi-Wen CHEN, Chun-Hong YUAN, Xur-Hua ZHANG, Shun-Sheng Chen, Yasuhiro Funatsu, Ken-ichi KAWASAKI, Masataka Satomi, Yutaka Fukuda

Fisheries Science

Food FermentationLactic Acid BacteriaSoy Sauce KojiFish SauceFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyMicrobiologyFish FarmingMedicineHealth Sciences

References

	Year	Citations

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