Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products
Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products
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Keywords
Mixed starter cultures, L-Lys, Fish paste, Chinese longsnout catfish, By-products
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