CHARACTERISTICS OF MICROORGANISMS OF IMPORTANCE IN THE FERMENTATION OF FUFU AND OGI - 2 NIGERIAN FOODS

被引：41

作者：

ADEGOKE, GO

BABALOLA, AK

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1988年 / 65卷 / 06期

关键词：

D O I：

10.1111/j.1365-2672.1988.tb01916.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：449 / 453

页数：5

共 18 条

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[9] SOME IMPORTANT FERMENTED FOODS OF MID-ASIA, THE MIDDLE-EAST, AND AFRICA [J].

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[10]

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