EVALUATION OF YANYANKU PROCESSING, AN ADDITIVE USED AS STARTER CULTURE TO PRODUCE FERMENTED FOOD CONDIMENTS IN BENIN

✍ Scribed by PAULIN AZOKPOTA; MÉLAINE S.E. HOUNDENOUKON; JOSEPH D. HOUNHOUIGAN; MATHURIN C. NAGO; MOGENS JAKOBSEN

• Book ID: 111340912
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 208 KB
• Volume: 35
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.2011.00534.x