Microbiological evaluation of Thai fermented fish (pla-ra) production contact surfaces
Anggita Ratri Pusporini Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand Patimakorn Pasuwan Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand DOI: https://doi.org/10.14456/apst.2020.36 Keywords: Pla-ra Pathogenic bacteria Container Clay Polyethylene Contact surfaces Abstract Pla-ra is a lactic acid fermented fish product in Thailand, typically consumed […]
