Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos
Crossref DOI link: https://doi.org/10.1007/s12562-014-0780-4
Published Online: 2014-07-11
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marui, Junichiro
Boulom, Sayvisene
Panthavee, Wanchai
Momma, Mari
Kusumoto, Ken-Ichi
Nakahara, Kazuhiko
Saito, Masayoshi
Text and Data Mining valid from 2014-07-11