Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce.
- Published in:
- Antonie van Leeuwenhoek, 2015, v. 107, n. 6, p. 1569, doi. 10.1007/s10482-015-0450-2
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- Publication type:
- Article
Works matching DE "SAUCE industry"
Results: 4
1
2
Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties.
- Published in:
- Fisheries Science, 2012, v. 78, n. 1, p. 187, doi. 10.1007/s12562-011-0428-6
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- Publication type:
- Article
3
Efficacy of Capsicum Frutescens in Curing the Peptic Ulcer.
- Published in:
- International Journal of Pure & Applied Sciences & Technology, 2013, v. 15, n. 1, p. 43
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- Publication type:
- Article
4
Regional variability of price and expenditure elasticities: The case of spaghetti sauces.
- Published in:
- 1997
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- Publication type:
- Case Study