A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

✍ Scribed by Nguyen, Doan Thi Lam; Van Hoorde, Koenraad; Cnockaert, Margo; De Brandt, Evie; De Bruyne, Katrien; Le, Binh Thanh; Vandamme, Peter

• Book ID: 120393164
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 593 KB
• Volume: 50
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.09.029