Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Funder
The Thailand Research Fund
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1499689
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