Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods

✍ Scribed by Edouard Miambi; Jean-Pierre Guyot; Frédéric Ampe

• Book ID: 114158612
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 175 KB
• Volume: 82
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/s0168-1605(02)00256-8