Doctoral Thesis
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
external links and characteristics of the publication:
BOKU participants
Michael Murkovic
Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Michael Murkovic
1.Beurteilende*r
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing.Dr.nat.techn. Wolfgang Kneifel
1. Berater
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Betreuer
Sigrid Mayrhofer
Mag.Dr. Sigrid Mayrhofer
2. Berater
Dietmar Haltrich
Univ.Prof. Dipl.-Ing.Dr.techn. Dietmar Haltrich
2.Beurteilende*r
