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Reducing the Bitterness of Tuna（Euthynnus pelamis）Dark Meat with Lactobacillus casei subsp. casei ATCC 393
fermented fish lactic acid bacteria Lactobacillus casei tuna
2009/3/19
During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactoba...