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...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| 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 |
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| Institution: | Chiang Mai University |