Use of starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish
スポンサーリンク
概要
著者
-
Saithong Pramuan
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un
-
Panthavee Wanchai
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un
-
Boonyaratanakornkit Malai
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart Un
-
Sikkhamondhol Chomdao
Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasets
関連論文
- Use of starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish
- Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish(BREWING AND FOOD TECHNOLOGY)