HomeResultsPublicationsHigh-throughput characterization of food related yeast and moulds by Fourier Transform Infrared (FTIR) Spectroscopy

High-throughput characterization of food related yeast and moulds by Fourier Transform Infrared (FTIR) Spectroscopy

Published 2013

Read in Norwegian

Publication details

Publisher : Universitetet for miljø- og biovitenskap

International Standard Numbers :
Printed : 978-82-575-1153-1

Publication type : Doctoral dissertation

Contributors : Shapaval, Volha

Supervised by : Kohler, Achim; Møretrø, Trond

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no