Molecular identification of lactic acid bacteria isolated from tempoyak made of Malaysian Durian Musang King, Budu and Fermented Chili / Muhamad Nazmie Rahmad
Malaysia has many traditional fermented food and every states in Malaysia have their own traditional food for example like Budu, Tempoyak and Chili Bo. Lactic acid bacteria (LAB) are an important group of industrial organism that involved in the processing of various fermented food. Previous study s...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2015
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| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/27704/1/TD_MUHAMAD%20NAZMIE%20RAHMAD%20HS%2015_5.pdf |