Physiochemical and textural properties of Common carp fermented sausages inoculated with mixed starter cultures of Pediococcus pentosaceus and Lactobacillus plantarum
In this study, the effects of inoculation of two lactic acid bacteria including Pediococcus pentosaceu and Lactobacillus plantarum were evaluated on the fermented fish sausages produced from Common carp, as a model, at incubation temperature of 35˚C. Common carp fermented sausages were prepared from...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2017-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_113522_en.html |