Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

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Main Authors: Waché, Yves, Do, Thuy-Le, Do, Thi-Bao-Hoa, Do, Thi-Yen, Maxime, Haure, Ho, Phu-Ha, Kumar, Anal A., Le, Van-Viet-Man, Li, Wen-Jun, Licandro, Hélène, Lorn, Da, Ly-Chatain, Mai-Huong, Ly, Sokny, Mahakarnchanakul, Warapa, Mai, Dinh-Vuong, Mith, Hasika, Nguyen, Dzung-Hoang, Nguyen, Thi-Kim-Chi, Nguyen, Thi-Minh-Tu, Nguyen, Thi-Thanh-Thuy, Nguyen, Thi-Viet-Anh, Pham, Hai-Vu, Pham, Tuan-Anh, Phan, Thanh-Tam, Tan, Reasmey, Tien, Tien-Nam, Tran, Thierry, Try, Sophal, Phi, Quyet-Tien, Valentin, Dominique, Vo-Van, Quoc-Bao, Vongkamjan, Kitiya, Vu, Duc-Chien, Vu, Nguyen-Thanh, Chu-Ky, Son
Published: 2018-11-20T16:17:02Z
Online Access:https://hdl.handle.net/10568/98261
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https://hdl.handle.net/10568/98261

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