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

Content Provider	Scilit
Author	Yin, Li-Jung Tong, Ya-Lin Jiang, Shann-Tzong
Copyright Year	2006
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07146.x/pdf
Ending Page	M178
Page Count	7
Starting Page	M172
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2005.tb07146.x
Journal	Journal of food science
Issue Number	3
Volume Number	70
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2006-05-31
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Characterization and Testing of Materials Lactic Acid Bacteria Mackerel Hydrolysate Aspergillus Oryzae Antioxidative Capacity
Content Type	Text
Resource Type	Article

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