Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus

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dc.contributor.authorSuree Nanasombat
dc.contributor.authorPatcharee Treebavonkusol
dc.contributor.authorSunisa Kittisrisopit
dc.contributor.authorThitirut Jaichalad
dc.contributor.authorSaranya Phunpruch
dc.contributor.authorAchaporn Kootmas
dc.contributor.authorImboon Nualsri
dc.date.accessioned2025-07-21T05:57:49Z
dc.date.issued2017-02-01
dc.identifier.doi10.1007/s10068-017-0023-4
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/6266
dc.subjectStarter
dc.subjectPediococcus
dc.subject.classificationProbiotics and Fermented Foods
dc.titleLactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
dc.typeArticle

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