Open AccessPhysicochemical Properties, Proximate Composition and Microbial Load of Fresh and Fermented Young Muskmelon (Cucumis Melo Linn).
Author(s) -
Norng Chakriya
Publication year - 2022
Language(s) - English
DOI - 10.46715/aftph2022.05.1000112
Subject(s) - fermentation , food science , cucumis , proximate , lactic acid , chemistry , salmonella , composition (language) , biology , horticulture , bacteria , genetics , linguistics , philosophy
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