Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp. [electronic resource]

By: Contributor(s): Producer: 20150923Description: 2977-89 p. digitalISSN:
  • 0022-1155
Online resources: In: Journal of food science and technology vol. 51
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Publication Type: Journal Article

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