2005•Fisheries ScienceRequires access

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

Motoharu Uchida, Jie Ou, Bi-Wen CHEN, Chun-Hong YUAN, Xur-Hua ZHANG, Shun-Sheng CHEN, Yasuhiro Funatsu, Ken-ichi KAWASAKI, Masataka Satomi, Yutaka Fukuda

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Key concepts: Silver carp, Food science, Fermentation, Lactic acid, Starter, Bacteria, Hypophthalmichthys, Grass carp

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Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix — Research Paper | ScholarLens