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Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan

✍ Scribed by Yi-sheng Chen; Hui-chung Wu; Ya-han Li; Kun-hon Leong; Xiao-hui Pua; Ming-kai Weng; Fujitoshi Yanagida

Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 138 KB
Volume: 92
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4578

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