Controlled Bio-Fermentation by <i>Lactobacillus</i> and <i>Lactococcus</i> Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)

Gawad, Donia O. Abdel; Emara, Mohamed M.T.; Kassem, Gehan M.A.; Mohamed, Mahmoud A.

doi:10.1080/10498850.2021.2021340

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)

Cited by 2 publications

References 33 publications

Thermal Processing of Foods

Thermal Processing of Foods

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces

Contact Info

Product

Resources

About