Volume 1, Issue 1, December 2012
Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
Pages: 1-12     Published Online: Dec. 30, 2012
DOI: 10.11648/j.ijnfs.20120101.11
Abstract | Full-Text PDF
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Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
Pages: 13-22     Published Online: Dec. 30, 2012
DOI: 10.11648/j.ijnfs.20120101.12
Abstract | Full-Text PDF
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Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk
Pages: 23-32     Published Online: Dec. 30, 2012
DOI: 10.11648/j.ijnfs.20120101.13
Abstract | Full-Text PDF
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