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Effect of garlic on lactic acid and bacteriocins production of bacteriocin-producing lactic acid bacteria associated in Nham (Thai fermented meat) during fermentation
Author(s)
Swetwiwathana, A.
Lotong, N.
Nakayama, J.
Sonomoto, K.
Date Issued
August 28, 2023
Type
Book Chapter
Citation
52nd International Congress of Meat Science and Technology Harnessing and Exploiting Global Opportunities, 443-444, 2023