Lactic acid fermentation of balao-balao (rice-shrimp mixture)
Balao-balao prepared according to the proceure of Arroyo, et al. (1977) was found to be fermented at tropical room temperature by a sequence but overlapping growth of lactic acid bacteria. Fermentation was initiated by streptococcus sp., followed by Leuconostoc sp. which was soon outnumbered by Pedi...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | 圖書 |
| 語言: | 英语 |
| 主題: |