Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment

Kapi is a traditional fermented shrimp paste that serves as a flavoring in various Thai foods. 7 kapi samples from local markets in Chiang Mai, Trad, Rayong, Chon Buri and Nakhon Sawan, Thailand, were used as a source for the isolation of their bacterial strains. The total viable count of the 7 samp...

Full description

Saved in:
Bibliographic Details
Main Authors: Suttida Wittanalai, Nopakarn Chandet, Nuansri Rakariyatham
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954192025&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50572
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University