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Studies on utilization of the fish meat hydrolysate for fermented milk products. VII. Correlation of the chemical composition of the fish meat hydrolysate with the stimulatory activity for the growth of lactic acid bacteria and for the decrease of curd tension of fermented milk products


Studies on utilization of the fish meat hydrolysate for fermented milk products. VII. Correlation of the chemical composition of the fish meat hydrolysate with the stimulatory activity for the growth of lactic acid bacteria and for the decrease of curd tension of fermented milk products



Japanese Journal of Dairy and Food Science 33(3): A81-A91



ISSN/ISBN: 0385-0218

Chemical composition of a fish meal hydrolysate (prepared as described in DSA 44, 6915) was compared with that of a brewer's yeast extract and Difco Casamino acids.

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Accession: 001471028

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