Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845 | Impact Factor: 0.40

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and Author: Suttida Wittanalai (Result: 1 Manuscripts)

Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment
page: 314 - 325
Author:Suttida Wittanalai, Nopakarn Chandet, and Nuansri Rakariyatham
Vol.37 No.2 (MAY 2010) View: 470 Download:152

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