Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

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dc.contributor.authorAmornrat Wanangkarn
dc.contributor.authorDeng-Cheng Liu
dc.contributor.authorAdisorn Swetwiwathana
dc.contributor.authorAphacha Jindaprasert
dc.contributor.authorChirapiphat Phraephaisarn
dc.contributor.authorWanwisa Chumnqoen
dc.contributor.authorFa-Jui Tan
dc.date.accessioned2025-07-21T05:55:02Z
dc.date.issued2014-06-26
dc.identifier.doi10.1016/j.ijfoodmicro.2014.06.015
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/4662
dc.subjectRestriction fragment
dc.subjectFood microbiology
dc.subject.classificationProbiotics and Fermented Foods
dc.titleLactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis
dc.typeArticle

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