Work

Lactic acid bacteria and the development of flavor in fish sauce

Year: 2013

Type: dissertation

Author: Chuea-nongthon Chokchai

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3209642402

Cites: 170

Cited by: 2

Related to: 10