About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Continuous rapid fermentation of sardine soy sauce by using column type reactor packed immobilized yeast cells

1993

Kim, S.J. (Public Health Environment Institute of Pusan, Pusan (Korea Republic)) | Shin, D.B. | Ryu, B.H. (Kyungsung University, Pusan (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
acide lactique alcoholes alcohols alcool ammonia ammoniac azucares candida contenido de humedad crude fat crude protein enzyme reactors fermentation fermentation equipment graisse brute grasa bruta immobilized microorganisms lactic acid levadura levure microorganismos inmovilizados moisture content pediococcus phenolic compounds proteina bruta reactor de enzima saccharomyces salsas sardina sardine sardines sauce sauces sucres sugars teneur en eau yeasts
Bibliographic information
Volume 25 Issue 2 ISSN 0367-6293
Pagination
pp. 154-159
Other Subjects
Proteine brute; Materiel de fermentation; Reacteur a enzyme; Amoniaco; Equipo de fermentacion; Compuestos fenolicos; Acido lactico; Compose phenolique; Fermentacion; Microorganisme immobilise
Language
Korean
Note
7 illus.; 2 tables; 21 ref. Summaries (En, Ko)
Type
Bibliography; Summary
1993-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Korea Agricultural Science Digital Library

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]