Microbiological composition of Tayohounta, a fermented baobab flavour food of Benin

F.J. Chadare, J. Jonkman, J.C.M. Wolkers-Rooijackers, M.J.R. Nout, J.D. Hounhouigan, M.H. Zwietering

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publication22nd International ICFMH Symposium Food Micro 2010, Microbial Behaviour in the Food Chain, copenhagen, Denmark, 30 August - 3 September, 2010
Place of PublicationCopenhagen
Pages97
Publication statusPublished - 2010
Event22nd International ICFMH Symposium Food Micro, Copenhagen, Denmark. -
Duration: 30 Aug 20103 Sep 2010

Conference

Conference22nd International ICFMH Symposium Food Micro, Copenhagen, Denmark.
Period30/08/103/09/10

Cite this

Chadare, F. J., Jonkman, J., Wolkers-Rooijackers, J. C. M., Nout, M. J. R., Hounhouigan, J. D., & Zwietering, M. H. (2010). Microbiological composition of Tayohounta, a fermented baobab flavour food of Benin. In 22nd International ICFMH Symposium Food Micro 2010, Microbial Behaviour in the Food Chain, copenhagen, Denmark, 30 August - 3 September, 2010 (pp. 97). https://edepot.wur.nl/159759