Chemical and microbiological quality of traditional Thai fermented meat (Nham) using pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture

Chemical and microbiological quality of traditional Thai fermented meat (Nham) using pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture
N. Joraka, S. Kerdpiboon, A. Jindaprasert and A. Swetwiwathana