Study on the Suitability as Feed of Shochu Distilled Residue Fermented by Lactic Acid Bacteria

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan.106.785
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Brewing Society of Japan

Related search

Study on the Suitability as Feed of Shochu Distilled Residue Fermented by Lactic Acid Bacteria

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2016English

The Influence of Using Fish Fermented by Lactic Acid Bacteria as Feed Substitution on Serum Lipid Profile of Broilers

Journal of the Indonesian Tropical Animal Agriculture
Animal ScienceZoologyVeterinary
2010English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1978English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1983English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2014English

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

2013English

Lactic Acid and Acetic Acid Reduce Salmonella in Fermented Pig Feed

1999English

Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

Lipids in Health and Disease
BiochemistryEndocrinologyClinical BiochemistryMetabolismDiabetes
2012English

Diacetyl Productivity and Citric Acid Assimilation of Lactic Acid Bacteria Isolated From Shochu Mash

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy