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Studies on Quality Improvement of Salted Fish (VI) : Relation of Growth Between the Salt Tolerant Bacteria Isolated from a Putrid Matter of Mild Cured Sardine and Lactic Acid Bacteria Associated with Soy Sauce Brewing in the Media Varying Conditions

Journal of National Fisheries University Volume 19 Issue 2 Page 115-122
published_at 1971-03
19-2-115-122.pdf
[fulltext] 470 KB
Title
塩蔵魚の品質に関する研究 (VI) : うす塩魚の耐塩性腐敗菌および醸造用乳酸菌の各種培養条件における発育比較
Studies on Quality Improvement of Salted Fish (VI) : Relation of Growth Between the Salt Tolerant Bacteria Isolated from a Putrid Matter of Mild Cured Sardine and Lactic Acid Bacteria Associated with Soy Sauce Brewing in the Media Varying Conditions
Creators Inamasu Yuji
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 1971-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361