Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish (Pha-ork Kontrey)

Autor:	Yasuhiro Inatsu, Pichpunleu Born, Chim Chay, B. Buntong, Rithy Chrun, Thavrak Huon
Rok vydání:	2020
Předmět:	Marketing biology business.industry General Chemical Engineering biology.organism_classification Food safety Industrial and Manufacturing Engineering Lactic acid chemistry.chemical_compound chemistry Fish Fermentation Food science business Antagonism Bacteria Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 26:687-694
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.26.687
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fd5d12f603e004d53d30bff329eaff75 https://doi.org/10.3136/fstr.26.687 Zobrazit plný text záznamu