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Results: 2
THE OCCURRENCE OF MYCOTOXINS IN FERMENTED MAIZE PRODUCTS
Authors:
KPODO K SORENSEN AK JAKOBSEN M
Citation:
K. Kpodo et al., THE OCCURRENCE OF MYCOTOXINS IN FERMENTED MAIZE PRODUCTS, Food chemistry, 56(2), 1996, pp. 147-153
MICROBIOLOGICAL AND AROMATIC CHARACTERISTICS OF FERMENTED MAIZE DOUGHS FOR KENKEY PRODUCTION IN GHANA
Authors:
HALM M LILLIE A SORENSEN AK JAKOBSEN M
Citation:
M. Halm et al., MICROBIOLOGICAL AND AROMATIC CHARACTERISTICS OF FERMENTED MAIZE DOUGHS FOR KENKEY PRODUCTION IN GHANA, International journal of food microbiology, 19(2), 1993, pp. 135-143
Risultati:
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