Microflora of Four Fermented Fish Sauces
- 1 January 1975
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 29 (1) , 106-108
- https://doi.org/10.1128/aem.29.1.106-108.1975
Abstract
Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago.Keywords
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