Microbiology of the fermentation of ?iru pete? and ?iru woro? obtained from local producers-Reference-Cited by-同舟云学术

Microbiology of the fermentation of ?iru pete? and ?iru woro? obtained from local producers

Published:1988 Issue:4 Volume:4 Page:439-445
ISSN:0265-0762
Container-title:MIRCEN Journal of Applied Microbiology and Biotechnology
language:en
Short-container-title:Mircen Journal

Author:

Oyeyiola Ganiyu Pacy

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Food Science,Microbiology,Biotechnology,Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00940170.pdf

Reference16 articles.

1. Akinyosoye, F. A. 1985. Studies on the microbiology of cassava tuber fermentation for the production of ?Lafun?, an indigenous food. PhD Thesis. University of Ilorin, Nigeria.

2. Alexander, M. 1977.Introduction to Soil Microbiology 2nd Edition. John Wiley and Sons, New York, pp. 16?35.

3. Bassir, O. 1962. Observation on the fermentation of palm wine.West African Journal of biological and Applied Chemistry 6(2), 20?25.

4. Bassir, O. 1968. Some Nigerian wines.West African Journal of Biological and Applied Chemistry 10(2), 42?45.

5. Buchanan, R. E. &Gibbons, N. E. (1974).Bergey's Manual of Determinative Bacteriology. Baltimore: Williams and Wilkins. 8th edn.

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