Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Krabi, ER."'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss 3, Pp 355-362 (2016)
Description of the subject. Variability observed in sensory characteristics of "attiéké" results from an uncontrolled fermentation process due to the use of artisanal starters. Objectives. This study aims to screen microbial strains for their use d
Externí odkaz:
https://doaj.org/article/a8b00797745c40da8a2a0883caa369fd
