Microbiological and chemical changes during the industrial soft-drying process of "Migaki-Nishin" herring

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 54, Issue 1, 2007, Pages 26-32

  Nakagawa, Ryoji ^a   Noto, Hiroko ^a   Yasokawa, Daisuke ^a   Kamatani, Toyokazu ^b  

^a Hokkaido Food Processing Research Center   (Japan)

^b Iwanai Local Industry Support Center   (Japan)

Author keywords

Bacterial flora; Drying; Herring

Indexed keywords

ACINETOBACTER; BACTERIA (MICROORGANISMS); CLUPEIDAE; DERMABACTER; ENTEROBACTERIACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STREPTOCOCCUS; STREPTOCOCCUS SAPROPHYTICUS;

EID: 33947537934     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.54.26     Document Type: Article

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