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Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan

Open publisher page 102 citations

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Key concepts: Pediococcus acidilactici, Lactobacillus plantarum, Lactic acid, Fermentation, Starter, Pediococcus, Food science, Inoculation

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