✦ LIBER ✦
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
✍ Scribed by D.J. Houghouigan; M.J.R. Nout; C.M. Nago; J.H. Houben; F.M. Rombouts
- Book ID
- 113274612
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 444 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0168-1605
No coin nor oath required. For personal study only.