Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2352-6181
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia ; volume:7 ; number:1 ; day:6 ; month:5 ; year:2020 ; pages:1-19 ; date:12.2020
Journal of ethnic foods ; 7, Heft 1 (6.5.2020), 1-19, 12.2020
- Urheber
-
LeGrand, Karen
Borarin, Buntong
Young, Glenn M.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s42779-019-0027-1
- URN
-
urn:nbn:de:101:1-2020071322401747578417
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
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Beteiligte
- LeGrand, Karen
- Borarin, Buntong
- Young, Glenn M.
- SpringerLink (Online service)
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