Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou

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Bibliographic Details
Main Authors:	Ilyanie, H. Y., Huda-Faujan, N., Ida Muryany, M. Y., Zuraida, J.
Format:	journal::journal article
Language:	en
Published:	Faculty of Food Science & Technology, UPM. 2024
Subjects:	budu, bosou, fermented fish products, lactic acid bacteria, probiotic
Online Access:	http://www.ifrj.upm.edu.my/29%20(02)%202022/12%20-%20IFRJ201165.R1.pdf
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