Takeshi Kobayashi   Chihiro Taguchi   Kunihiko Futami   Hiroko Matsuda   Takeshi Terahara   Chiaki Imada   Khin Khin Gyi   Nant Kay Thwe Moe   Su Myo Thwe   
Fisheries Science 86(3) 551-560 2020年5月 [査読有り]
The microbiological properties of Myanmar traditional fermented products were characterized using four different brands of bottled shrimp sauce products sold frequently at a large grocery market. Viable cells of these products were detected at var...