Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
- 18 February 1999
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 46 (3) , 219-229
- https://doi.org/10.1016/s0168-1605(98)00204-9
Abstract
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