Studies on the Health Food Production Technology and Biological Activities of Lactic acid Bacteria Fermented Tilapia Meat Product
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract Tilapia were fermented with 4% Sucrose, 1% Glucose, 2% NaCl, 50% Distilled water, and lactic acid bacteria (LAB) strains of Pediococcus (Ped.) pentosaceus MFL, Ped. pentosaceus MFS, Lactobacillus (Lb.) plantarum BCRC12250, or their combination, and non-...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52423085065229123530 |