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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.” 2012 : n. pag. Print.
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}},
}