Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Traditional fermented fish-Guedj"'
The present study aimed to estimate the chemical characteristics and microbial quality of traditional Senegalese fermented fish produced locally and known as Guedj which was prepared by using three types of fish: fatty fish (Machoiron or catfish or A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d94a43541dcde8ebf4c4860a7f2176f
Autor:
V Ravishankar Rai, Jamuna A. Bai
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques.