Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues

✍ Scribed by B. I. Aderiye; A. A. Ogunjobi

• Book ID: 110257588
• Publisher: Springer US
• Year: 1998
• Tongue: English
• Weight: 34 KB
• Volume: 52
• Category: Article
• ISSN: 1573-9104
• DOI: 10.1023/a:1008023603890