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Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin
✍ Scribed by P. Azokpota; D.J. Hounhouigan; M.C. Nago
- Book ID
- 113645515
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 136 KB
- Volume
- 107
- Category
- Article
- ISSN
- 0168-1605
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