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.
Salvato in:
| Pubblicato in: | Appl Microbiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1975
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186919/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16350008/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.1.106-108.1975 |
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