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
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
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