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Doctoral Thesis

Characterization of Clostridium spp. causing late blowing in cheese

Prinčič, Lucija. Characterization of Clostridium spp. causing late blowing in cheese [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2024. Available from: http://permalink.obvsg.at/bok/AC17194357
external links and characteristics of the publication:
OBVSG link to the document
Link to the document on the university library

BOKU participants

Portrait Clemens Karl Peterbauer

Clemens Karl Peterbauer

Assoc. Prof. Dr. Clemens Karl Peterbauer
2.Beurteilende*r

Portrait Juliane Dohm

Juliane Dohm

Assoc. Prof. Priv.Doz.Dr. Juliane Dohm
2. Berater

Portrait Konrad Domig

Konrad Domig

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

Portrait Kathrin Kober-Rychli

Kathrin Kober-Rychli

Priv.-Doz. Dr.rer.nat. Kathrin Kober-Rychli
1.Beurteilende*r

Portrait Johanna Burtscher

Johanna Burtscher

Ass.Prof. Priv.Doz.DI Dr.nat.techn. Johanna Burtscher Bakk.techn.
1. Berater

BOKU Organisations

Institute of Food Science