Optimization of Fermentation Conditions of Minced Squid Meat by Bacillus natto
LINGHU Qingqing, ZHANG Xue, TONG Xiaoqian, WANG Qiuping, LUO Hongyu, SONG Ru*
Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy,Zhejiang Ocean University, Zhoushan 316022, China
LINGHU Qingqing, ZHANG Xue, TONG Xiaoqian, WANG Qiuping, LUO Hongyu, SONG Ru. Optimization of Fermentation Conditions of Minced Squid Meat by Bacillus natto[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201519026.