About Zheng Bin
About Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About Zheng Bin
About Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang, China
About Liu Yu
About Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About He Xiaoxia
About Qingdao Entry-Exit Inspection and Qunarantine Bureau, Qingdao, Shandong, China
About Hu Shiwei
About Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About Li Shijie
About Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About Chen Meiling
About College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About Jiang Wei
About Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang, China
About Journal of the Science of Food and Agriculture
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About nitrogen
About bacterium
About food
About quality
About umami
About sodium chloride
About fermentation
About starter culture
About halophilism
About amino acid
About peptide bond hydrolase
About biogenic amine
About Psychrobacter
About 揮発性塩基窒素
About 魚醤油
About fish sauce
About fermentation
About improvement
About halophilic
About Psychrobacter
About biogenic amine
About Animal aquatic foods
About 発酵
About フィン
About カタクチイワシ
About 魚醤油
About 品質改善