- Author
- Doan Thi Lam Nguyen
- Promoter
- Peter Vandamme (UGent) , Thanh Binh Le and Koenraad Van Hoorde (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: http://hdl.handle.net/1854/LU-2941947
- 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}}, }