Adisorn Swetwiwathana
หน่วยงาน: สถาบันเทคโนโลยีพระจอมเกล้าฯลาดกระบัง
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ความเชี่ยวชาญ: Food Product Development
Scopus: https://www.scopus.com/authid/detail.uri?authorId=6505858579
Use of bactericides-producing lactic acid bacteria as starter cultures for quality and safety improvement of traditional Thai fermented meat (Nham, Sai.krog Isan, Mum etc.) Isolation of bactericide-producing lactic acid bacteria for probiotic fermented meat products