THE PRODUCTION OF OGIRI, A NIGERIAN FERMENTED SOUP CONDIMENT
- Author
- OGUNDANA SK
UNIV. IFE, DEP. MICROBIOL./ILE-IFE/NGA - Source
- SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 6; PP. 334-336; BIBL. 9 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CONDIMENT PRODUIT FERMENTE NIGERIA MATIERE PREMIERE MICROFLORE FUNGI TECHNOLOGIE FRUIT SOUS PRODUIT TECHNOLOGIE ALIMENTAIRE ALIMENT TECHNOLOGIE ALIMENTAIRE MICROBIOLOGIE
- Keyword (en)
- SEASONINGS FERMENTED PRODUCT NIGERIA RAW MATERIALS MICROFLORA FUNGI TECHNOLOGY FRUIT BY PRODUCT FOOD TECHNOLOGY FOOD FOOD SCIENCES MICROBIOLOGY
- Keyword (es)
- TECNOLOGIA MICROBIOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110174058
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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