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Authors: Payap Masniyom
Journal Article
Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35 Free
International Journal of Food Science and Technology, Volume 56, Issue 8, August 2021, Pages 4098–4107, https://doi.org/10.1111/ijfs.15035
Published: 01 April 2021
Journal Article
Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis) Free
International Journal of Food Science and Technology, Volume 47, Issue 5, May 2012, Pages 1079–1085, https://doi.org/10.1111/j.1365-2621.2012.02944.x
Published: 20 March 2012
