Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00021

Kohei Takada, Keigo Ikezawa, N. Maeda, Tutomu Sato, Y. Fukui, T. Takano, Y. Funatsu

引用次数: 0

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不同发酵剂对深海香精鱼露品质的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.