✦ LIBER ✦
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
✍ Scribed by Melanie Kostinek; Ingrid Specht; Vinodh A. Edward; Ulrich Schillinger; Christian Hertel; Wilhelm H. Holzapfel; Charles M.A.P. Franz
- Book ID
- 113922538
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- German
- Weight
- 366 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0723-2020
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