Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage - Concepedia

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Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage

28

Citations

17

References

2008

Year

Plearnpis Luxananil, Ruangurai Promchai, S Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan, Ruud Valyasevi

International Journal of Food Microbiology

Food FermentationIn Vitro FermentationStarter CultureFood MicrobiologyFood BioprocessingMicrobiologyFood SafetyHealth Sciences

References

	Year	Citations

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