Preparation of High-Quality Fermented Fish Product-Reference-Cited by-同舟云学术

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Preparation of High-Quality Fermented Fish Product

Published:2019-08-23 Issue:150 Volume: Page:
ISSN:1940-087X
Container-title:Journal of Visualized Experiments
language:en
Short-container-title:JoVE

Author:

Yang Fang,Zhu Lu-Lu,Diao Yu-Duan,Gao Pei,Yu Da-Wei,Yu Pei-Pei,Jiang Qi-Xing,Xu Yan-Shun,Xia Wen-Shui,Zhan Xiao-Bei

Publisher

MyJove Corporation

Subject

General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Chemical Engineering,General Neuroscience

Cited by 3 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. Phages in Fermented Foods: Interactions and Applications;Fermentation;2023-02-21

2. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes;Foods;2023-01-27

3. Saccharomyces and Their Potential Applications in Food and Food Processing Industries;Fungal Biology;2021

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