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Biochemistry

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JoVE Journal Biochemistry
Приготовление высококачественного ферментированного рыбного продукта
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Приготовление высококачественного ферментированного рыбного продукта

Article DOI: 10.3791/60265-v • 05:17 min • August 23rd, 2019
August 23rd, 2019 •
*1, *1, 1, 1, 1, 1, 1, 1, 1, 2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
* These authors contributed equally

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Целью протокола является предоставление промышленно йентаризации рыбы методика на основе прививки Saccharomyces cerevisiae.

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Биохимия Выпуск 150 мясо осетровых маринование сушка брожение стерилизация Saccharomyces cerevisiae,вкус вкус текстура цвет сенсорные свойства
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