M: Food Microbiology & Safety
Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish)
Article first published online: 19 NOV 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages M1778–M1783, November 2013
How to Cite
Dai, Z., Li, Y., Wu, J. and Zhao, Q. (2013), Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish). Journal of Food Science, 78: M1778–M1783. doi: 10.1111/1750-3841.12289
- Issue published online: 19 NOV 2013
- Article first published online: 19 NOV 2013
- Manuscript Accepted: 14 SEP 2013
- Manuscript Received: 27 MAY 2013
- Open Foundation of Key Laboratories of Aquatic Products Processing in Zhejiang Province. Grant Number: 2011E10002-01
- National Spark Plan Project in China. Grant Number: 2011GA700001
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