SCOPUS 정보 검색 플랫폼

Food Technology and Biotechnology

Volumn 42, Issue 1, 2004, Pages 41-45

Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393

(3) Bertoldi, Fabiano Cleber a Sant'Anna, Ernani S a Beirão, Luiz H a

a FEDERAL UNIVERSITY OF SANTA CATARINA (Brazil)

Author keywords

Fermented fish; Lactic acid bacteria; Lactobacillus casei; Tuna

Indexed keywords

FERMENTED FISH; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; TUNA;

BACTERIA; CANNING; CELL CULTURE; DEFROSTING; FERMENTATION; FOOD STORAGE; METABOLISM; PH EFFECTS;

MEATS;

ANIMALIA; BACTERIA (MICROORGANISMS); EUTHYNNUS; KATSUWONUS PELAMIS; LACTOBACILLUS; LACTOBACILLUS CASEI SUBSP. CASEI ATCC 393; PELAMIS; SCOMBRIDAE GEN. SP.;

EID: 1842509224 PISSN: 13309862 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (5)

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