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Bacterial and chemical properties of Japanese traditional anchovy product,salted Etari |
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| Authors: | Kobayashi Takeshi Nishitake Mayu Saito Masataka Terahara Takeshi Imada Chiaki Shinagawa Akira Takeshita Atsuko |
| Institution: | 1.Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, 108-8477, Japan ;2.Graduate School of Nutrition and Health Sciences, Kagawa Nutrition University, Sakado-shi, Saitama, 350-0288, Japan ;3.Department of Japanese Studies, Faculty of Intercultural Studies, Gakushuin Women’s College, Shinjuku-ku, Tokyo, 162-8650, Japan ;4.TENYO-MARU Co., Ltd., Unzen-shi, Nagasaki, 854-0703, Japan ; |
| Abstract: | Fisheries Science - We analyzed the bacterial flora and chemical properties of the Japanese traditional anchovy product called salted Etari, which is distributed in Nagasaki Prefecture in the... |
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