Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel

By L. Yin, C. Pan, Shann-Tzong Jiang. 2002

87 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/4dcfe1cded6541fa178608dc5e53ba03ee98c728