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Publication
Microbial and chemical properties of Cambodian fermented food
Forschungsbericht (extern. Auftraggeber)
Microbial and chemical properties of Cambodian fermented food
D L, JM S, S M, KJ D. Microbial and chemical properties of Cambodian fermented food [Forschungsbericht (extern. Auftraggeber)]. 2016 p. 10.
external links and characteristics of the publication:
BOKU Autors
BOKU Organisations
BOKU Autors
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Sigrid Mayrhofer
Mag.Dr. Sigrid Mayrhofer
BOKU Organisations
Institute of Food Science
