Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8-Reference-Cited by-同舟云学术

Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

Published:2016-05 Issue: Volume:68 Page:244-250
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kuda Takashi,Kondo Saya,Usami Yoko,Ishizaki Shoichiro,Takahashi Hajime,Kimura Bon

Funder

Ministry of Agriculture, Forestry and Fisheries

Iwate University

Publisher

Elsevier BV

Subject

Food Science

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5. Chinese market responses to overexploitation of sharks and sea cucumbers;Eriksson;Biological Conservation,2015

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