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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

✍ Scribed by M. Kostinek; I. Specht; V.A. Edward; C. Pinto; M. Egounlety; C. Sossa; S. Mbugua; C. Dortu; P. Thonart; L. Taljaard; M. Mengu; C.M.A.P. Franz; W.H. Holzapfel

Book ID: 113645788
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 791 KB
Volume: 114
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2006.09.029

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