Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybea...
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Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/1/106 |
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