Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi) 1Department of Food Science and Technology, Faculty of Agricultural Innovation and Technology, Rajamangala University of Technology Isan, Nakhon Ratchasima, Thailand 2Department of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi, Thailand DOI 10.7717/peerj.20864 Academic Editor Zothanpuia Subject Areas Agricultural Science,...
