✦ LIBER ✦
Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures
✍ Scribed by H. Sawadogo-Lingani; B. Diawara; A.S. Traoré; M. Jakobsen
- Book ID
- 108838947
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 232 KB
- Volume
- 104
- Category
- Article
- ISSN
- 1364-5072
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