Characterisation of the microflora of attieke, a fermented cassava product, during traditional small-scale preparation
- Journal Article
Journal / seriesInternational Journal of Food Microbiology
Pages / Article No.
Subjectcassava fermentation; attieke; kactic acid bacteria
Organisational unit03626 - Lacroix, Christophe / Lacroix, Christophe
NotesReceived 16 July 2004, Revised 27 January 2005, Accepted 30 June 2005, Available online 5 October 2005.
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