Bacterial and chemical properties of Japanese traditional anchovy product, salted Etari
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-020-01437-x.pdf
Reference17 articles.
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2. Bertuzzi AS, Guinane CM, Crispie F, Kilcawley KN, McSweeney PL, Rea MC (2017) Genome sequence of Staphylococcus saprophyticus DPC5671, a strain isolated from cheddar cheese. Genome Announc 5:e00193–e217
3. Cocconcelli PS, Fontana C (2010) Starter cultures for meat fermentation. In: Toldrá F (ed) Handbook of meat processing. Wiley, Iowa, pp 199–218
4. Hayashi A, Zhang K, Saruwatari T, Kawamura T, Watanabe Y (2016) Distribution of eggs and larvae of Japanese anchovy Engraulis japonicus in the Pacific waters off northern Japan in summer. Fish Sci 82:311–319
5. Irlinger F, Loux V, Bento P, Gibrat JF, Straub C, Bonnarme P, Landaud S, Monnet C (2012) Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese. J Bacteriol 194:5141–5142
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