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: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77954192025&partnerID=40&md5=1a577c1cc8bbf1d44003539b0659bba9 http://cmuir.cmu.ac.th/handle/6653943832/6283 |
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| Institution: | Chiang Mai University |
| Language: | English |