Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage
Fish sauce is one of the most important fermented products. The present study was conducted to produce sauce from the sturgeon intestine. The sauce included 1 % trypsin, pure salt, and Bacillus licheniformis with Lactobacillus plantarum subsp. plantarum, and 1 % trypsin with bacteria. They were kept...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002100 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|