✦ LIBER ✦

Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures

✍ Scribed by J. Yongsawatdigul; S. Rodtong; N. Raksakulthai

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Hydrolytic activity ofVirgibacillussp. S

✍ Sinsuwan, Sornchai; Rodtong, Sureelak; Yongsawatdigul, Jirawat 📂 Article 📅 2012 🏛 Springer 🌐 English ⚖ 343 KB

Characterization of virgibacillus sp. SK

✍ Sinsuwan, Sornchai; Nawong, Siriwan; Rodtong, Sureelak; Raksakulthai, Nongnuch; 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 57 KB

Characterization of Virgibacillus sp. SK

✍ Sinsuwan, Sornchai; Nawong, Siriwan; Rodtong, Sureelak; Raksakulthai, Nongnuch; 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 77 KB

Use of a starter culture of lactic acid

✍ Pramuan Saithong; Wanchai Panthavee; Malai Boonyaratanakornkit; Chomdao Sikkhamo 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 374 KB

Isolation and identification of gamma-am

✍ Vichitphan, Sukanda; Vichitphan, Kanit; Wonghan, Watchareeya 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 54 KB

Enhancement of γ-aminobutyric acid (GABA

✍ Ratanaburee, Anussara; Kantachote, Duangporn; Charernjiratrakul, Wilawan; Sukhoo 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 714 KB