View of EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM)

Return to Article Details EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM) Download Download PDF