FM-O8 Acid-sensitive Lactobacillus plantarum as starter to reduce post-acidification in a traditional Thai fermented sausage(Section VIII Fermentation and Microbial Technology)
スポンサーリンク
概要
著者
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Kurdi Peter
Food Biotechnology Lab National Center For Genetic Engineering And Biotechnology (biotec)
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Jaichumjai Pornpan
Department of Biotechnology, Faculty of Science, Mahidol University
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Valyasevi Ruud
Food Biotechnology Lab, National Center for Genetic Engineering and Biotechnology (BIOTEC)
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Valyasevi Ruud
Food Biotechnology Lab National Center For Genetic Engineering And Biotechnology (biotec)
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Jaichumjai Pornpan
Department Of Biotechnology Faculty Of Science Mahidol University