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 sausage
碩士 === 國立海洋大學 === 水產食品科學研究所 === 84 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33281104407188316010 |
| Summary: | 碩士 === 國立海洋大學 === 水產食品科學研究所 === 84 ===
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