Estimation of Carbon Dioxide Emissions from a Traditional Nutrient‐Rich Cambodian Diet Food Production System Using Life Cycle Assessment
Physicochemical and Antioxidant Properties in Varieties of Cashew Apple (Aacardium Occidetale L.)
Physicochemical Properties and Sensory Analysis of Cashew Apple (Anacardiumoccidentale L.) - Mango
Antimicrobial Resistance of Aeromonas spp. and Vibrio spp. Isolated from Fresh Pangasius Fish in Cambodia
Application of Lactic acid bacteria for enhanced food safety of Cambodia fermented small fish (Pha-ork kontrey)
Assessment of Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Escherichia coli O157:H7 and Proteus penneri and Their Potential as Starter Cultures
Contact Info
Address: Kva village, Dangkor district, Phnom Penh, Cambodia