Conference

CHANGES DURING FERMENTATION IN PROTEOLYSIS AND ITS CONTRIBUTION TO KUNG-SOM, A THAI FERMENTED SHRIMP, CHARACTERISTICS
EuroFoodChem XVII
นานาชาติ
7 - 10 พฤษภาคม 2013
Istanbul สาธารณรัฐตุรกี
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Author

Output From Project

Screening of probiotic lactic acid bacteria and utilization for production of fermented shrimp (Kung-Som)