In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

✍ Scribed by Folarin A. Oguntoyinbo; Abiodun I. Sanni; Charles M.A.P. Franz; Wilhelm H. Holzapfel

• Book ID: 113645735
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 543 KB
• Volume: 113
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.07.006