Lactic acid fermentation of fish offal and chicken by-product with different starter cultures
Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 col...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1995-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72608 |