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...
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | Libro |
| Idioma: | inglés |
| Subjects: |