Pfeil nach linksPfeil nach rechts
Conference & Workshop proceedings, paper, abstract

Safety of fermented vegetables from Cambodia: Biogenic amines contents in relation to physicochemical properties and microbial communities

Safety of fermented vegetables from Cambodia: Biogenic amines contents in relation to physicochemical properties and microbial communities. In: Pittia P, Silva CLM, Schleining G, Braun S, Reinhardt N, Hebrard FJC, et al. , editors. 5th International ISEKI_Food Conference. 2018.
external links and characteristics of the publication:

BOKU Autors

Portrait Konrad Domig

Konrad Domig

Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig

Portrait Ulrike Zitz

Ulrike Zitz

Dipl.-Ing.Dr. Ulrike Zitz

Portrait Sigrid Mayrhofer

Sigrid Mayrhofer

Mag.Dr. Sigrid Mayrhofer

BOKU Organisations

Institute of Food Science