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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Lactobacillus xiangfangensis sp. nov., isolated from Chinese pickle

Chun Tao Gu1, Fang Wang2,3, Chun Yan Li1

  • 1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China.

International Journal of Systematic and Evolutionary Microbiology
|May 31, 2011
PubMed

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