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Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality
 
 

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Journal: Fermentation, 2024
Volume: 10
Number: 145

Article: Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)
Authors: by Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew and Weerapong Woraprayote
Link: https://www.mdpi.com/2311-5637/10/3/145

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