Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (<i>Pangasianodon hypophthalmus</i>)-Reference-Cited by-同舟云学术

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Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)

Published:2022-03-24 Issue:4 Volume:31 Page:388-398
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Dhar Bahni¹,Nayak Binaya B.¹,Majumdar Ranendra K.²,Balange Amjad K.¹,Sanath Kumar H.¹,Tripathy Partha Sarathi³,Parhi Janmejay³

Affiliation:

1. Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India

2. Department of Fish Processing Technology & Engineering, College of Fisheries, Central Agricultural University, Lembucherra, India

3. Department of Fish Genetics and Biotechnology, College of Fisheries, Central Agricultural University, Lembucherra, India

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2048331

Reference40 articles.

1. Production of Thermoalkaliphilic Lipase from Geobacillus thermoleovorans DA2 and Application in Leather Industry

2. Topical aspects of fermented foods

3. Basic local alignment search tool

4. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities;LWT;2023-08

2. Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film;Foods;2023-01-01

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