Effect of Different Curry Flavor Concentrations on the Fermentation Process and Lactic Acid Bacteria of Layang Scad (Decapterus macrosoma)

Publisher： Edp Sciences

E-ISSN： 2261-236x|97|issue|01055-01055

ISSN： 2261-236x

Source： MATEC Web of conference, Vol.97, Iss.issue, 2017-02, pp. : 01055-01055

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Flocculation of a lactic acid fermentation broth by gelatin

By Wang Lijuan Wang Qunhui Li Yan Cao Daqi Sun Tichang

International Journal of Environment and Pollution, Vol. 51, Iss. 3-4, 2013-05 ,pp. : 255-268

Inderscience Publishers

Access to resources Recommend Favorite

Optimisation of lactic acid fermentation from beet molasses by strain FD173

By Meng Xianlin Ma Hongzhi Wang Qunhui Wang Xuming

International Journal of Environment and Pollution, Vol. 38, Iss. 1-2, 2009-06 ,pp. : 116-126

Inderscience Publishers

Access to resources Recommend Favorite

Influence of Fermented Cereal and Lactic Acid Bacteria Concentrate on Sewage Sludge Digestion

By Bilanin M.

Environmental Technology, Vol. 18, Iss. 10, 1997-10 ,pp. : 1061-1067

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of different fertilization treatments on indole-3-acetic acid producing bacteria in soil

By Yuan Chao-Lei Mou Cheng-Xiang Wu Wen-Liang Guo Yan-Bin

Journal of Soils and Sediments, Vol. 11, Iss. 2, 2011-02 ,pp. : 322-329

Springer Publishing Company

Access to resources Recommend Favorite

Threshold flavor and odor concentrations of raw waters treated with peracetic acid or sodium hypochlorite

By Veschetti Enrico Maresca Daniela Ferretti Emanuele Lucentini Luca Ottaviani Massimo

Toxicological and Environmental Chemistry, Vol. 92, Iss. 3, 2010-03 ,pp. : 537-548

Taylor & Francis Ltd

Access to resources Recommend Favorite