Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

✍ Scribed by Siriporn Riebroy; Soottawat Benjakul; Wonnop Visessanguan

• Book ID: 116726096
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 398 KB
• Volume: 41
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2007.04.014