Results: Preparation of High-Quality Fermented Fish Product
4:22
Conclusion
副本
This procedure produces a high-quality of fermented fish product with wine aroma, and could be applied in industry production. This technique gives the fish product an attractive appearance, unique flavor, delicious taste, and good texture propert
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The goal of the protocol is to provide an industrialized fish fermentation technique based on inoculation of Saccharomyces cerevisiae.