Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

Food Control

Volumn 30, Issue 2, 2013, Pages 590-595

  Zeng, Xuefeng ^a   Xia, Wenshui ^a   Jiang, Qixing ^a   Yang, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Biogenic amines; Composition; Fermented fish; Protein; Suan yu

Indexed keywords

CITRUS MAXIMA; ENTEROBACTERIACEAE;

EID: 84867648036     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.07.037     Document Type: Article

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