Detail Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing Bibliografi Author: Phewpan, Apiniharn ; Phuwaprisirisan, Preecha ; Takahashi, Hajime ; Ohshima, Chihiro ; Lopetcharat, Kannapon ; Techaruvichit, Punnida ; Keeratipibul, Suwimon Topik: Shrimp paste; Fermented food; Fishery product; Microbial diversity; Microbiota Bahasa: (EN )     Penerbit: Elsevier     Tempat Terbit: Philadelphia    Tahun Terbit: 2019     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: Microbial diversity.pdf (1.68MB; 0 download) Kajian editorial Article from : LWT Food Science and Technology, Volume 122, March 2020 Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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