Dissertation
SAFETY AND MICROBIAL CHARACTERISTICS OF CAMBODIAN TRADITIONAL FERMENTED FISH AND VEGETABLE FOODS
Ly D. SAFETY AND MICROBIAL CHARACTERISTICS OF CAMBODIAN TRADITIONAL FERMENTED FISH AND VEGETABLE FOODS [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2020. Available from: http://permalink.obvsg.at/bok/AC16056283
BOKU participants
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
HauptbetreuerIn
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing. Dr.nat.techn. Wolfgang Kneifel
Berater(in) 1
Michael Murkovic
Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Michael Murkovic
HauptbetreuerIn
Sigrid Mayrhofer
Mag. Dr. Sigrid Mayrhofer
Berater(in) 2
Dietmar Haltrich
Univ.Prof. Dipl.-Ing. Dr.techn. Dietmar Haltrich
HauptbetreuerIn