Please use this identifier to cite or link to this item:
https://hdl.handle.net/1889/4695
Title: | Fermentation as a strategy to produce high value-added compounds from by-products and waste |
Authors: | Hadj Saadoun, Jasmine |
Publisher: | Università degli Studi di Parma. Dipartimento di Scienze degli alimenti e del farmaco |
Document Type: | Doctoral thesis |
Data: | 2022 |
Rights: | © Jasmine Hadj Saadoun, 2022 Attribution-NonCommercial-NoDerivatives 4.0 Internazionale Attribution-NonCommercial-NoDerivatives 4.0 Internazionale |
Appears in Collections: | Scienze degli alimenti. Tesi di dottorato |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Jasmine Hadj Saadoun_PhD thesis.pdf | PhD thesis | 8.16 MB | Adobe PDF | View/Open |
activity report_Hadj Saadoun.pdf Restricted Access | activity report | 1.39 MB | Adobe PDF | View/Open Request a copy |
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