Selection of starter cultures for the production of ugba, a fermented soup condiment-Reference-Cited by-同舟云学术

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Selection of starter cultures for the production of ugba, a fermented soup condiment

Published:2002-08-01 Issue:2 Volume:215 Page:176-180
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Sanni Abiodun,A. Onilude,I. Fadahunsi,S. Ogunbanwo,R. Afolabi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-002-0520-3.pdf

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