文献
J-GLOBAL ID:201702214749840563
整理番号:17A1434822
Psychrobactersp.SP発酵による半フィンカタクチイワシ(Setipinna taty)魚醤油の品質改善【Powered by NICT】
Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation
著者 (8件):
Zheng Bin
(Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
,
Zheng Bin
(Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang, China)
,
Liu Yu
(Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
,
He Xiaoxia
(Qingdao Entry-Exit Inspection and Qunarantine Bureau, Qingdao, Shandong, China)
,
Hu Shiwei
(Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
,
Li Shijie
(Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
,
Chen Meiling
(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
,
Jiang Wei
(Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
13
ページ:
4484-4493
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)