Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire
Author:
Affiliation:
1. Department of Food Sciences and Technology; Laboratory of Biotechnology and food Microbiology; University of Abobo-Adjamé; Abidjan Côte d'Ivoire
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12014/fullpdf
Reference35 articles.
1. Optimum conditions for cooking attiéké;Aboua;J Trop Sci,1998
2. Adams , M.R. Moss , M.O. 2000 Food microbiology 447
3. Bacteriologic quality of some Trinidadian ready - to - eat consume foods and drinks and public health risks to consumers;Adesiyun;J Food Prot,1995
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