A subscription to JoVE is required to view this content. Sign in or start your free trial.
9,918 Views
•
00:05 min
•
August 23, 2019
DOI:
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology,Jiangnan University
Summary
Automatically generated
والهدف من البروتوكول هو توفير تقنية تخمير الأسماك الصناعية على أساس تلقيح Saccharomyces cerevisiae.
Read Article
Cite this Article
Yang, F., Zhu, L., Diao, Y., Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., Xia, W., Zhan, X. Preparation of High-Quality Fermented Fish Product. J. Vis. Exp. (150), e60265, doi:10.3791/60265 (2019).
Copy