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Tanongsak Sassa- Deepaeng
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Tanongsak Sassa- Deepaeng
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Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
by
Kamonwan Manowan
,
Pairote Wongputtisin
,
Unnop Tassanaudom
,
Tanongsak
Sassa
-
Deepaeng
,
Ni-orn Chomsri
Published 2020-07-01
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