Influence of commercial starter cultures on the rate of rice-fish fermentation

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Bibliographic Details
Main Authors:	Jamias-Apilado, R.B., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 24-27 Sep 1991 Sess. 8 Yogjakarta (Indonesia), Mabesa, R.C. (Philippines Univ., Los Banos, Laguna (Philippines). Inst. of Food Science and Technology)
Format:	Texto biblioteca
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Published:	Rome (Italy) FAO 1992
Subjects:	FI IPFC, SALTED FISH, RICE, FERMENTATION, STARTER CULTURES, MICROBIOLOGICAL ANALYSIS, ANALYTICAL METHODS, POISSON SALE, RIZ, CULTURE STARTER, PESCADO SALADO, ARROZ, FERMENTACION, CULTIVOS INICIADORES, ANALYSE MICROBIOLOGIQUE, TECHNIQUE ANALYTIQUE, ANALISIS MICROBIOLOGICO, TECNICAS ANALITICAS,
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