Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Preenapa Thepkasikul"'
Autor:
Ruud Valyasevi, Sanit Kamdee, Plearnpis Luxananil, Ruangurai Promchai, Vethachai Plengvidhya, Wonnop Visessanguan, Srianant Wanasen, Preenapa Thepkasikul
Publikováno v:
International journal of food microbiology. 129(3)
The use of Lactobacillus plantarum BCC 9546 (LpBCC9546) as a starter culture for Nham, a traditional Thai fermented pork sausage ensures product quality and consistency. However, no direct evidence has confirmed the growth of this starter during Nham
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::630487e3b25c6c674d605d124d034ccf
https://pubmed.ncbi.nlm.nih.gov/19157611
https://pubmed.ncbi.nlm.nih.gov/19157611
