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

Doan Thi Lam Nguyen UGent (2012)
Please use this url to cite or link to this publication:
author
promoter
UGent, Thanh Binh Le and UGent
organization
year
type
dissertation (monograph)
subject
keyword
Lactic acid bacteria, fermented food, microbiology, Vietnam
pages
251 pages
publisher
Ghent University. Faculty of Sciences
place of publication
Ghent, Belgium
defense location
Gent : Vrijzinnig Centrum Geuzenhuis (Zuilenzaal)
defense date
2012-06-25 16:00
ISBN
9789461970558
language
English
UGent publication?
yes
classification
D1
additional info
dissertation consists of copyrighted material
copyright statement
I have transferred the copyright for this publication to the publisher
id
2941947
handle
http://hdl.handle.net/1854/LU-2941947
date created
2012-06-28 15:14:38
date last changed
2012-06-29 08:51:53
@phdthesis{2941947,
  author       = {Nguyen, Doan Thi Lam},
  isbn         = {9789461970558},
  keyword      = {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},
}

Chicago
Nguyen, Doan Thi Lam. 2012. “Diversity of Lactic Acid Bacteria in Traditional Fermented Foods from Northern Vietnam”. Ghent, Belgium: Ghent University. Faculty of Sciences.
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.
Vancouver
1.
Nguyen DTL. Diversity of lactic acid bacteria in traditional fermented foods from Northern Vietnam. [Ghent, Belgium]: Ghent University. Faculty of Sciences; 2012.
MLA
Nguyen, Doan Thi Lam. “Diversity of Lactic Acid Bacteria in Traditional Fermented Foods from Northern Vietnam.” 2012 : n. pag. Print.