Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
Author:
- Jirasak KongkiattikajornJKJirasak Kongkiattikajorn
Open Access
- 1 December 2015
- journal article
- Published by Springer Nature in Journal of Ethnic Foods
- Vol. 2 (4) , 186-194
Abstract
No abstract availableKeywords
Funding Information
- National Research Council of Thailand
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