Studies on the Complete Utilization of Whole Fish-II:On the Production of Fish Paste (2)
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In the present paper the preparation of fish paste fortified with calcium and riboflavine is reported. The fortified paste was compared with ordinary fish paste. Writers could not find a difference in the fermentation process between the former and the latter. For source of calcium, fish bone powder and calcium carbonate were used, and for the riboflavine use was made of riboflavine which was produced by Eremothecium ashbyii.
- 社団法人 日本水産学会の論文
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