文献
J-GLOBAL ID:202202260488648797
整理番号:22A1100062
パンガス(Pangasianodon hypophthalmus)の塩発酵の熟成段階中の細菌組成の変化【JST・京大機械翻訳】
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)
著者 (7件):
Dhar Bahni
(Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India)
,
Nayak Binaya B.
(Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India)
,
Majumdar Ranendra K.
(Department of Fish Processing Technology & Engineering, College of Fisheries, Central Agricultural University, Lembucherra, India)
,
Balange Amjad K.
(Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India)
,
Sanath Kumar H.
(Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India)
,
Tripathy Partha Sarathi
(Department of Fish Genetics and Biotechnology, College of Fisheries, Central Agricultural University, Lembucherra, India)
,
Parhi Janmejay
(Department of Fish Genetics and Biotechnology, College of Fisheries, Central Agricultural University, Lembucherra, India)
資料名:
Journal of Aquatic Food Product Technology
(Journal of Aquatic Food Product Technology)
巻:
31
号:
4
ページ:
388-398
発行年:
2022年
JST資料番号:
W0548A
ISSN:
1049-8850
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)