[Hygienic and nutritional characteristics of Vietnamese fermented sauces].
D000348:Aflatoxins / Q000032:analysis*; D000601:Amino Acids, Essential / Q000032:analysis*; D002855:Chromatography, Thin Layer; D005285:Fermentation; D005506:Food Contamination; D005516:Food Microbiology; D012275:Oryza / Q000032:analysis*; D013025:Glycine max / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet; D014131:Trace Elements; D014744:Vietnam
D000348:Aflatoxins; D000601:Amino Acids, Essential; D014131:Trace Elements
Gigienicheskaia i pishchevaia kharakteristika v'etnamskikh traditsionnykh fermentirovannykh sousov.