©2013 National Research Council of Thailand
Wannee Samappito. 2010. Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures. Field of Study Food Technology, Khon Kaen University; DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KKU.the.2010.7
Wannee Samappito. (2010) Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures . Khon Kaen University/Khon Kaen. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KKU.the.2010.7
Wannee Samappito. Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures. . Khon Kaen:Khon Kaen University, 2010. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KKU.the.2010.7
Wannee Samappito. (2010) Characterization, identification and selection of lactic acid bacteria isolated from Thai traditional fermented sausage (Mhom) for their potential use as starter cultures . Khon Kaen University/Khon Kaen. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KKU.the.2010.7