| Original language | English |
|---|---|
| Title of host publication | Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002 |
| Publisher | Society for Applied Microbiology |
| Pages | 134 |
| Publication status | Published - 2002 |
Cite this
Nout, M. J. R., & Hasenack, B. E. (2002). Soumbala, an alkaline fermented condiment. In Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002 (pp. 134). Society for Applied Microbiology.
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title = "Soumbala, an alkaline fermented condiment",
author = "M.J.R. Nout and B.E. Hasenack",
year = "2002",
language = "English",
pages = "134",
booktitle = "Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002",
publisher = "Society for Applied Microbiology",
}
Nout, MJR & Hasenack, BE 2002, Soumbala, an alkaline fermented condiment. in Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002. Society for Applied Microbiology, pp. 134.
Soumbala, an alkaline fermented condiment. / Nout, M.J.R.; Hasenack, B.E.
Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002. Society for Applied Microbiology, 2002. p. 134.Research output: Chapter in Book/Report/Conference proceeding › Abstract
TY - CHAP
T1 - Soumbala, an alkaline fermented condiment
AU - Nout, M.J.R.
AU - Hasenack, B.E.
PY - 2002
Y1 - 2002
M3 - Abstract
SP - 134
BT - Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002
PB - Society for Applied Microbiology
ER -
Nout MJR, Hasenack BE. Soumbala, an alkaline fermented condiment. In Frontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002. Society for Applied Microbiology. 2002. p. 134