Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Tetragenococcus halophilus

Knda, T., Izawa, Y., Ishii, S., Takahashi, H., Torido, Y., Kimura, B., (2012). Suppressive effect of Tetragenococcus halophilus, isolated from sh-nukazuke. Food Chemistry, 130, 569-574. [Pg.390]

Udomsil, N., Rodtong, S., Choi, Y.J., et al. (2011) Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation. JAgric Food Chem 59, 8401-8408. [Pg.340]

See other pages where Tetragenococcus halophilus is mentioned: [Pg.408] [Pg.277] [Pg.379] [Pg.389] [Pg.412] [Pg.277] [Pg.379] [Pg.389] [Pg.412] [Pg.11] [Pg.324] [Pg.408] [Pg.277] [Pg.379] [Pg.389] [Pg.412] [Pg.277] [Pg.379] [Pg.389] [Pg.412] [Pg.11] [Pg.324] [Pg.400] [Pg.243] [Pg.64]

See also in sourсe #XX -- [ Pg.277 , Pg.379 , Pg.388 , Pg.412 , Pg.414 ]

See also in sourсe #XX -- [ Pg.277 , Pg.379 , Pg.388 , Pg.412 , Pg.414 ]

See also in sourсe #XX -- [ Pg.64 ]

See also in sourсe #XX -- [ Pg.11 , Pg.322 , Pg.324 , Pg.332 ]