Microflora of four fermented fish sauces |
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Authors: | Crisan E V Sands A |
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Affiliation: | Department of Food Science and Technology, University of California, Davis, California 95616. |
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Abstract: | Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago. |
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