Microbiology of fermented fish products: significance of garlic and lactic acid bacteria with fructan hydrolase activity
Research output: Book/Report › Ph.D. thesis › Research
Standard
Microbiology of fermented fish products : significance of garlic and lactic acid bacteria with fructan hydrolase activity. / Paludan-Müller, C.
Copenhagen : Center for Skov, Landskab og Planlægning/Københavns Universitet, 2002.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Paludan-Müller, C 2002, Microbiology of fermented fish products: significance of garlic and lactic acid bacteria with fructan hydrolase activity. Center for Skov, Landskab og Planlægning/Københavns Universitet, Copenhagen.
APA
Paludan-Müller, C. (2002). Microbiology of fermented fish products: significance of garlic and lactic acid bacteria with fructan hydrolase activity. Center for Skov, Landskab og Planlægning/Københavns Universitet.
Vancouver
Paludan-Müller C. Microbiology of fermented fish products: significance of garlic and lactic acid bacteria with fructan hydrolase activity. Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet, 2002.
Author
Bibtex
@phdthesis{5bfbfc60a1bb11ddb6ae000ea68e967b,
title = "Microbiology of fermented fish products: significance of garlic and lactic acid bacteria with fructan hydrolase activity",
author = "C. Paludan-M{\"u}ller",
note = "Kode for udgivelsesland: 'dk'",
year = "2002",
language = "English",
publisher = "Center for Skov, Landskab og Planl{\ae}gning/K{\o}benhavns Universitet",
}
RIS
TY - BOOK
T1 - Microbiology of fermented fish products
T2 - significance of garlic and lactic acid bacteria with fructan hydrolase activity
AU - Paludan-Müller, C.
N1 - Kode for udgivelsesland: 'dk'
PY - 2002
Y1 - 2002
M3 - Ph.D. thesis
BT - Microbiology of fermented fish products
PB - Center for Skov, Landskab og Planlægning/Københavns Universitet
CY - Copenhagen
ER -
ID: 7798671