Lactic acid fermented foods and their benefits in Asia
- 1 October 1997
- journal article
- Published by Elsevier in Food Control
- Vol. 8 (5-6) , 259-269
- https://doi.org/10.1016/s0956-7135(97)00015-7
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Identification of staphylococcus carnosus strains from fermented fish and soy sauce mash.The Journal of General and Applied Microbiology, 1991
- Enzymically hydrolysed and bacterially fermented fishery productsInternational Journal of Food Science & Technology, 1985