Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity

Christine Paludan-Müller

Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity

Christine Paludan-Müller

National Institute of Aquatic Resources

Research output: Book/Report › Ph.D. thesis

Original language	English

Publisher	Danish Institute for Fisheries Research, Department of Seafood Research. Royal Veterinary and Agricultural University, Department of Dairy and Food Science
Number of pages	88
Publication status	Published - 2002

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title = "Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity",

keywords = "Mikrobiologi og hygiejne",

author = "Christine Paludan-M{\"u}ller",

year = "2002",

language = "English",

publisher = "Danish Institute for Fisheries Research, Department of Seafood Research. Royal Veterinary and Agricultural University, Department of Dairy and Food Science",

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TY - BOOK

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AU - Paludan-Müller, Christine

PY - 2002

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KW - Mikrobiologi og hygiejne

M3 - Ph.D. thesis

BT - Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity

PB - Danish Institute for Fisheries Research, Department of Seafood Research. Royal Veterinary and Agricultural University, Department of Dairy and Food Science

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