Effect of Autochthonous Starter Culture on Microbiological Quality of Traditional Thai Fermented Meat Product

in 63rd International Congress of Meat Science and Technology
Autor:innen:
P. Tangwatcharin Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; putang3009@hotmail.com

Search for other papers by P. Tangwatcharin in
Current site
Google Scholar
PubMed Close
,
J. Nithisantawakhup Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; putang3009@hotmail.com

Search for other papers by J. Nithisantawakhup in
Current site
Google Scholar
PubMed Close
,
S. Sorapukdee Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; putang3009@hotmail.com

Search for other papers by S. Sorapukdee in
Current site
Google Scholar
PubMed Close
,
K. Pilasombut Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; putang3009@hotmail.com

Search for other papers by K. Pilasombut in
Current site
Google Scholar
PubMed Close
, und
N. Vijitrothai Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; putang3009@hotmail.com

Search for other papers by N. Vijitrothai in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
457–459
DOI:
https://doi.org/10.3920/9789086868605_202

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen