Acidity/Rancidity Levels, Chemical Studies, Bacterial Count/Flora of Fermented and Unfermented Silve

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：lvsby2009

【摘要】

：

The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys n

【作者】

：

O. A. Oyelese O. M. Sao M. A.

【机构】

：

DepartmentofAquacultureandFisheriesManagement

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年11期

【关键词】

：

ACIDITY Bacteria FERMENTED Unfermented RANCIDITY Acidity Bacteria Fermented Unfe

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The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution int

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Acidity/Rancidity Levels, Chemical Studies, Bacterial Count/Flora of Fermented and Unfermented Silve

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