Lactic acid fermentation of balao-balao (rice-shrimp mixture)
Balao-balao prepared according to the proceure of Arroyo, et al. (1977) was found to be fermented at tropical room temperature by a sequence but overlapping growth of lactic acid bacteria. Fermentation was initiated by streptococcus sp., followed by Leuconostoc sp. which was soon outnumbered by Pedi...
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| Format: | Book |
| Language: | English |
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