Study on the characteristics of pediococcus pentosaceus L and S as the starter culture and its effect on the growth of microorganisms during the fermetation of mackerel fish sausag...

by Yin, Li Rong, 殷儷容
Published 1996

New Approach to Develop the Lactic Acid Bacteria Fermentation Technology Using Fish Meat as Substrate

by Li-Jung Yin, 殷儷容
Published 2003