Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

✍ Scribed by Zeng, Xuefeng; Xia, Wenshui; Jiang, Qixing; Yang, Fang

• Book ID: 121227613
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 866 KB
• Volume: 33
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.03.001