Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India
Author:
Funder
Bioinformatics Infrastructure Facility, DBT, India
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Biophysics
Link
http://link.springer.com/content/pdf/10.1186/s13568-018-0695-z.pdf
Reference44 articles.
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4. Beuchat LR (2008) Indigenous fermented foods. Biotechnology 9–12:505–559
5. Borch E, Kant-Muermans ML, Blixt Y (1996) Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33(1):103–120
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