STUDY ON THE USE OF HALOPHILIC BACTERIA IN PRODUCTION OF FISH SAUCE

被引：0
作者：
OK, T
MATSUKURA, T
OOSHIRO, Z
HAYASHI, S
ITAKURA, T
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1982年 / 29卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：623 / 627
页数：5
相关论文
共 50 条
  • [31] Stability Study of Asian Fish sauce on the German Market
    Schroeder, Ute
    Manthey-Karl, Monika
    Lehmann, Ines
    Meyer, Carsten
    FLEISCHWIRTSCHAFT, 2011, 91 (06): : 95 - 101
  • [32] Study on enzymatic fermentation of fish sauce by eel heads
    Xu, Dandan
    Wu, Runfeng
    Zhao, Li
    Han, Jiawang
    Su, Wei
    ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5, 2013, 634-638 : 1548 - 1551
  • [33] A TAXONOMIC STUDY OF HETEROTROPHIC HALOPHILIC AND NON-HALOPHILIC BACTERIA FROM A SOLAR SALTERN
    MARQUEZ, MC
    VENTOSA, A
    RUIZBERRAQUERO, F
    JOURNAL OF GENERAL MICROBIOLOGY, 1987, 133 : 45 - 56
  • [34] Use of Raman spectroscopy for identification of compatible solutes in halophilic bacteria
    Jehlicka, Jan
    Oren, Aharon
    Vitek, Petr
    EXTREMOPHILES, 2012, 16 (03) : 507 - 514
  • [35] Use of Raman spectroscopy for identification of compatible solutes in halophilic bacteria
    Jan Jehlička
    Aharon Oren
    Petr Vítek
    Extremophiles, 2012, 16 : 507 - 514
  • [36] STUDY OF RED HALOPHILIC BACTERIA IN SOLAR SALT AND SALTED FISH .1. EFFECT OF BACTO-OXGALL
    DUSSAULT, HP
    JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1956, 13 (02): : 183 - 194
  • [37] Production of second dipping fish sauce using distillery slops as diluent
    Abrigo, CS
    Movillon, JL
    Valencia, SA
    Cacao, EE
    PHILIPPINE AGRICULTURAL SCIENTIST, 2003, 86 (03) : 332 - 336
  • [38] Chemical properties and colors of fermenting materials in salmon fish sauce production
    Nakano, Mitsutoshi
    Sagane, Yoshimasa
    Koizumi, Ryosuke
    Nakazawa, Yozo
    Yamazaki, Masao
    Watanabe, Toshihiro
    Takano, Katsumi
    Sato, Hiroaki
    DATA IN BRIEF, 2018, 16 : 483 - 488
  • [39] PRODUCTION OF FISH SAUCE FROM SARDINE BY UTILIZATION OF ITS VISCERAL ENZYMES
    YOSHINAKA, R
    SATO, M
    TSUCHIYA, N
    IKEDA, S
    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1983, 49 (03): : 463 - 469
  • [40] Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
    Motoharu Uchida
    Jie Ou
    Bi -Wen Chen
    Chun -Hong Yuan
    Xur -Hua Zhang
    Shun -Sheng Chen
    Yasuhiro Funatsu
    Ken -Ichi Kawasaki
    Masataka Satomi
    Yutaka Fukuda
    Fisheries Science, 2005, 71 : 422 - 430
12345