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

Content Provider	Scilit
Author	Yin, L-J Pan, C-L Jiang, S-T
Copyright Year	2002
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2002.tb10677.x
Ending Page	792
Page Count	7
Starting Page	786
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2002.tb10677.x
Journal	Journal of food science
Issue Number	2
Volume Number	67
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2002-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production Lactic Acid Bacteria
Content Type	Text
Resource Type	Article

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