Evaluation of applying Lactobacillus plantarum and Lactobacillus sakei starters on chemical and microbial properties of "Mahyaveh" fermented fish sauce
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عنوان دوره: چهارمین کنگره بین المللی شیلات و آبزیان
نویسندگان
1Department of Fisheries Science, College of Marine Science and Technology, North Tehran Branch, Islamic Azad University (IAU), Tehran, Iran
2Department of Food Science, College of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده
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