Figure 5
From: Importance of lactic acid bacteria in Asian fermented foods
The processing procedure of Korean sikhae and Philippine balao-balao. Adapted from Lee, 2001[7]
Figure 5 | Microbial Cell Factories
From: Importance of lactic acid bacteria in Asian fermented foods
The processing procedure of Korean sikhae and Philippine balao-balao. Adapted from Lee, 2001[7]