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 ===

Bibliographic Details
Main Authors:	Yin, Li Rong, 殷儷容
Other Authors:	Guo, Hong Jun
Format:	Others
Language:	zh-TW
Published:	1996
Online Access:	http://ndltd.ncl.edu.tw/handle/33281104407188316010

id	ndltd-TW-084NTOU2084022
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spelling	ndltd-TW-084NTOU20840222016-07-13T04:10:44Z http://ndltd.ncl.edu.tw/handle/33281104407188316010 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 乳酸菌PediococcuspentosaceusL和S之特性探討及其對發酵鯖魚香腸中微生物生長之影響 Yin, Li Rong 殷儷容碩士國立海洋大學水產食品科學研究所 84 Guo, Hong Jun 郭鴻均 1996 學位論文 ; thesis 0 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立海洋大學 === 水產食品科學研究所 === 84 ===
author2	Guo, Hong Jun
author_facet	Guo, Hong Jun Yin, Li Rong 殷儷容
author	Yin, Li Rong 殷儷容
spellingShingle	Yin, Li Rong 殷儷容 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
author_sort	Yin, Li Rong
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publishDate	1996
url	http://ndltd.ncl.edu.tw/handle/33281104407188316010
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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

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