Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing

Nguyen Thi Thu Hien

DOI: 10.59324/stss.2026.3(9).13
Published: 2026-09-21
Container: Scientia. Technology, Science and Society
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.59324/stss.2026.3-9-.13,
  title = {Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing},
  author = {Nguyen Thi Thu Hien},
  year = {2026},
  journal = {Scientia. Technology, Science and Society},
  doi = {10.59324/stss.2026.3(9).13},
  url = {https://doi.org/10.59324/stss.2026.3(9).13}
}

RIS

TY  - JOUR
TI  - Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing
AU  - Nguyen Thi Thu Hien
PY  - 2026
JO  - Scientia. Technology, Science and Society
DO  - 10.59324/stss.2026.3(9).13
UR  - https://doi.org/10.59324/stss.2026.3(9).13
ER  -

APA

Hien, N. T. T. (2026). Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing. Scientia. Technology, Science and Society. https://doi.org/10.59324/stss.2026.3(9).13

Source records

hal · retrieved 2026-09-25T04:57:38.641Z