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Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation

✍ Scribed by Li-Jung Yin; Ya-Lin Tong; Shann-Tzong Jiang

Book ID: 108826038
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 421 KB
Volume: 70
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2005.tb07146.x

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