Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis-Reference-Cited by-同舟云学术

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

Published:2014-09 Issue: Volume:186 Page:61-67
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wanangkarn Amornrat,Liu Deng-Cheng,Swetwiwathana Adisorn,Jindaprasert Aphacha,Phraephaisarn Chirapiphat,Chumnqoen Wanwisa,Tan Fa-Jui

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference46 articles.

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