The inoculum of the cassava product attiéké: Microbiological diversity, impact on product quality and safety, and development of a controlled fermentation process
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Author / Producer
Date
2008
Publication Type
Doctoral Thesis
ETH Bibliography
yes
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ACCESS FOR ETH MEMBERS ONLY
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Publication status
published
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Editor
Contributors
Examiner : Lacroix, Christophe
Examiner : Meile, Leo
Examiner : De Vuyst, Jonas
Book title
Journal / series
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Pages / Article No.
Publisher
ETH Zurich
Event
Edition / version
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Date collected
Date created
Subject
LEBENSMITTELKONSERVIERUNG DURCH FERMENTATION + FERMENTIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE); FOOD MICROBIOLOGY; MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY); MICROBIAL DIVERSITY (MICROBIAL ECOLOGY); MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE); LEBENSMITTEL-MIKROBIOLOGIE; MIKROBIELLE DIVERSITÄT (MIKROBIELLE ÖKOLOGIE); MANIOK (PFLANZENBAU); FOOD PRESERVERATION BY FERMENTATION + FERMENTED FOODS (FOOD INDUSTRY); CASSAVA (CROP PRODUCTION)
Organisational unit
03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)