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Selected Publication:

Ly, D; Mayrhofer, S; Schmidt, JM; Zitz, U; Domig, KJ; .
(2020): Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods.
Foods. 2020; 9(2): FullText FullText_BOKU

Authors BOKU Wien:
Domig Konrad
Mayrhofer Sigrid
Zitz Ulrike
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Cambodian fermented foods
microbial characteristics
biogenic amines
food quality
food safety

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