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                                       Details for article 9 of 20 found articles
 
 
  Fermentation of yam: microbiology and sensory evaluation of cookedfermented yam tissues
 
 
Title: Fermentation of yam: microbiology and sensory evaluation of cookedfermented yam tissues
Author: B. I. Aderiye
A. A. Ogunjobi
Appeared in: Plant foods for human nutrition
Paging: Volume 52 (1998) nr. 1 pages 6 p.
Year: 1998
Contents:
Publisher: Kluwer Academic Publishers, Dordrecht, The Netherlands
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 9 of 20 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands