Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters
作者： Siriporn Riebroy , Soottawat Benjakul , Wonnop Visessanguan
DOI: 10.1016/J.LWT.2007.04.014
关键词:
摘要: … The number of LAB of PA104 increased drastically to a maximum of 10 8 CFU/g within 24 h and remained increasing until 36 h. Thereafter, LAB count was constant up to 60 h, followed …
elsevier.com
sci-hub.se 参考文章(47)
N. J. Rowan, J. G. Anderson, J. E. Smith, Potential infective and toxic microbiological hazards associated with the consumption of fermented foods Microbiology of Fermented Foods. pp. 812- 837 ,(1998) , 10.1007/978-1-4613-0309-1_26
Seppo Salminen, Lactic acid bacteria: microbiology and functional aspects. Lactic acid bacteria: microbiology and functional aspects.. ,(1998)
Zdzisław E. Sikorski, Chemical & functional properties of food proteins CRC Press. ,(2001)
Ilkin Yucel Sengun, Michael P Doyle, Microbiology of Fermented Foods ,(1985)
John A. Buege, Steven D. Aust, Microsomal lipid peroxidation. Methods in Enzymology. ,vol. 52, pp. 302- 310 ,(1978) , 10.1016/S0076-6879(78)52032-6
Michael Teuber, Lactic acid bacteria: classification and physiology. Lactic Acid Bacteria Microbiological and Functional Aspects. pp. 1- 63 ,(1993) , 10.1002/9783527620999.CH10
SIRIPORN RIEBROY, SOOTTAWAT BENJAKUL, WONNOP VISESSANGUAN, MUNEHIKO TANAKA, CHANGES DURING FERMENTATION AND PROPERTIES OF SOM-FUG PRODUCED FROM DIFFERENT MARINE FISH Journal of Food Processing and Preservation. ,vol. 31, pp. 751- 770 ,(2007) , 10.1111/J.1745-4549.2007.00149.X
Gail Vance Civille, Morten C. Meilgaard, B. Thomas Carr, Sensory Evaluation Techniques ,(1987)
A. Lewis Farr, Oliver H. Lowry, Rose J. Randall, Nira J. Rosebrough, Protein Measurement with the Folin Phenol Reagent Journal of Biological Chemistry. ,vol. 193, pp. 265- 275 ,(1951)
Alan H Varnam, Jane P Sutherland, Milk and Milk Products : Technology Chemistry and Microbiology ,(1995)