论文部分内容阅读
EFFECT OF TYPES OF BARLEY ON THE PROPERTIES OF A FERMENTED WORT BEVERAGE
【机 构】
：
Ewha Womans University, 11-1 Daehyun, Seoul 120-750,KOREA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
其他文献
ELECTRON MICROSCOPIC STUDIES ON THE CAPSULAR EXOPOLY-SACCHA RIDE PRODUCED BY BIFIBOBACTERIUM BREVE B
会议
USE OF GAMMA IRRADIATION FOR INACTIVATION OF SELECTED PATHOGENS INOCULATED INTO LOW SALTED, FERMENTE
Jeotkal,salted and fermented seafood,is a famous Korean traditional side dish.To produce microbiologically safe Jeotkal,the effect of gamma irradiation for inactivating pathogens inoculated into squid
会议
To improve the properties and functionality of silver carp (Hypophthalnichthys molitrx),silver carp surimi was inoculated with the combinations of yeast,lactobacillus and monascus and fermented,and th
会议
Fermented soybean or thua nao is a traditionally popular condiment in the northern region of Thailand.The product similarly to Japanese natto,Indian kinerna and Chinese schuidouchi is an important pro
会议
STUDY OF LARU CONCENTRATION AND SOYBEAN.SUBSTITUTION TO VIGNA TEMPEH (MUNG BEAN TEMPEH, RED BEAN TEM
会议
SCREENING AND IDENTIFICATION OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM AQUATIC ANI
会议