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Microflora of Four Fermented Fish Sauces
Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago.
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| Auteurs principaux: | , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
1975
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC186919/ https://ncbi.nlm.nih.gov/pubmed/16350008 |
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