Thi Lam Doan, Nguyen

• Tạp chí Khoa học Nông nghiệp Việt Nam No. 7 (2016) - FOOD TECHNOLOGY
  ISOLATION, IDENTIFICATION, AND PRELIMINARY CHARACTERIZATION OF Bacillus subtilis WITH BROAD-RANGE ANTIBACTERIAL ACTIVITY FROM MUONG KHUONG CHILLI SAUCE
  Abstract  PDF (Vietnamese)
• Tạp chí Khoa học Nông nghiệp Việt Nam No. 7 (2016) - FOOD TECHNOLOGY
  ANTIMICROBIAL ACTIVITY AND PRELIMINARY CHARACTERIZATION OF PEPTIDES PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM SOME VIETNAMESE FERMENTED FOODS
  Abstract  PDF (Vietnamese)
• Tạp chí Khoa học Nông nghiệp Việt Nam No. 7 (2016) - FOOD TECHNOLOGY
  ISOLATION AND SELECTION OF LACTIC ACID BACTERIA FROM VIETNAMESE FERMENTED PORK MEAT PRODUCT WITH NTIMICROBIAL ACTIVITY AND CHARACTERIZATION OF BACTERIOCIN
  Abstract  PDF (Vietnamese)