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
Nguyen, Doan Thi Lam, Van Hoorde, Koenraad, Cnockaert, Margo, De Brandt, Evie, De Bruyne, Katrien, Le, Binh Thanh, Vandamme, PeterVolume:
50
Langue:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.09.029
Date:
January, 2013
Fichier:
PDF, 593 KB
english, 2013
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