Value enhancement of fermented ground pork product using Y-aminobutyric acid producing starter lactic acid bacteria

Files

396578.pdf (3.95 MB)

Date

Authors

Anussara Ratanaburee

Publisher

Prince of Songkla University

Description

Thesis (Ph.D., (Microbiology ))--Prince of Songkla University, 2014

Keywords

Fermented food, Aminobutyric acid, Economic value added, Lactic acid bacteria

URI

http://kb.psu.ac.th/psukb/handle/2010/9937

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