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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: 649 Download:233




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