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Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam

(2012)
Author
Promoter
(UGent) , Thanh Binh Le and (UGent)
Organization
Keywords
Lactic acid bacteria, fermented food, microbiology, Vietnam

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Citation

Please use this url to cite or link to this publication:

MLA
Nguyen, Doan Thi Lam. Diversity of Lactic Acid Bacteria in Traditional Fermented Foods from Northern Vietnam. Ghent University. Faculty of Sciences, 2012.
APA
Nguyen, D. T. L. (2012). Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam. Ghent University. Faculty of Sciences, Ghent, Belgium.
Chicago author-date
Nguyen, Doan Thi Lam. 2012. “Diversity of Lactic Acid Bacteria in Traditional Fermented Foods from Northern Vietnam.” Ghent, Belgium: Ghent University. Faculty of Sciences.
Chicago author-date (all authors)
Nguyen, Doan Thi Lam. 2012. “Diversity of Lactic Acid Bacteria in Traditional Fermented Foods from Northern Vietnam.” Ghent, Belgium: Ghent University. Faculty of Sciences.
Vancouver
1.
Nguyen DTL. Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam. [Ghent, Belgium]: Ghent University. Faculty of Sciences; 2012.
IEEE
[1]
D. T. L. Nguyen, “Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam,” Ghent University. Faculty of Sciences, Ghent, Belgium, 2012.
@phdthesis{2941947,
  author       = {{Nguyen, Doan Thi Lam}},
  isbn         = {{9789461970558}},
  keywords     = {{Lactic acid bacteria,fermented food,microbiology,Vietnam}},
  language     = {{eng}},
  pages        = {{251}},
  publisher    = {{Ghent University. Faculty of Sciences}},
  school       = {{Ghent University}},
  title        = {{Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam}},
  year         = {{2012}},
}