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Determination of antimicrobial activity and bacteriocin production by lactic acid bacteria: [Research report]

2010

Chintana Tayuan(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resource and Agro-Industry. Department of Food Technology) E-mail:[email protected]

AGROVOC Keywords
antimicrobials bacillus cereus bactericides bacteriocins cell culture escherichia coli fermented foods fermented products fermented vegetables isolation lactic acid bacteria staphylococcus aureus
Bibliographic information
Pagination
45 p.
Other Subjects
Antimicrobial activity; Fermented food; Khanom-jeen; Fermented meat product; Bacteriocin production
Language
Thai
Note
Summaries (En, Th)
Translated Title
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Type
Summary; Non-Conventional
Corporate Author
Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Research and Development Institute of Chalermphrakiat Sakon Nakhon Province Campus
2021-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Kasetsart University

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Links
https://kukr2.lib.ku.ac.th/kukr_es/kukr/search_detail/result/20001574
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