Microbiological and biochemical changes in the traditional...

Food Microbiology 2000 Vol. 17; Iss. 5

Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment

B.O Omafuvbe, O.O Shonukan, S.H Abiose
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Volume:
17
Year:
2000
Language:
english
Pages:
6
DOI:
10.1006/fmic.1999.0332
File:
PDF, 134 KB
english, 2000
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