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Kamala K, Sivaperumal P, Paray BA, Al‐Sadoon MK. Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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