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

于63rd International Congress of Meat Science and Technology
著者：
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

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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

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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

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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

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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

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类型:
章节
Page Range:
457–459
DOI:
https://doi.org/10.3920/9789086868605_202

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