©2013 National Research Council of Thailand
Panwad Prommadee. 2014. Characterization of Lactovacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 in respect of the probiotic properties and application in fermented Chicken Cartilage (Nham Kor Khai). , Kasetsart University; DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KU.the.2014.173
Panwad Prommadee. (2014) Characterization of Lactovacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 in respect of the probiotic properties and application in fermented Chicken Cartilage (Nham Kor Khai) . Kasetsart University/Bangkok. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KU.the.2014.173
Panwad Prommadee. Characterization of Lactovacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 in respect of the probiotic properties and application in fermented Chicken Cartilage (Nham Kor Khai). . Bangkok:Kasetsart University, 2014. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KU.the.2014.173
Panwad Prommadee. (2014) Characterization of Lactovacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 in respect of the probiotic properties and application in fermented Chicken Cartilage (Nham Kor Khai) . Kasetsart University/Bangkok. DOI : https://doi.nrct.go.th/ListDoi/listDetail?Resolve_DOI=10.14457/KU.the.2014.173