Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Some Nigerian Traditional Fermented Foods
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2012.670831
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1. Fermentation studies on maize during the preparation of a traditional african starch-cake food
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3. Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening
4. Lactic acid fermentation of cassava dough into agbelima
5. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses
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