Autor:
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
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western...
Enlace original:
https://cgspace.cgiar.org/handle/10568/98261
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
,
[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
