studied the effects of fermentation

studied the effects of fermentation time and low temperature on the viability and infectivity
of OVMC during the pla-som production process. Pla-som was prepared at room temperature for up to 1 week in
duplicate experiments using cyprinid freshwater fish obtained from an O.

ผลลัพธ์ (ไทย) 1:

Effects of low temperature and fermentation time in their lives. infectivity of OVMC during the manufacturing process, pickled fish , pickled fish prepared at room temperature up to 1 week in the trial using fish from the Rio Group.

ผลลัพธ์ (ไทย) 2:

The effects of fermentation time and temperature on the viability and infectivity of OVMC the fish - orange production process
fish ginseng was prepared at room temperature for up to. One
week in repeated experiments using freshwater cyprinid. Obtained from O.

ผลลัพธ์ (ไทย) 3:

The effects of time and temperature on the viability and infection
of ovmc between pickled fish. Production Process Pickled fish prepared at room temperature for up to one week in the trial of freshwater fish cyprinidae
repeatedly from O.