Soumbala, an alkaline fermented condiment

M.J.R. Nout, B.E. Hasenack

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationFrontiers in microbial fermentation and preservation : Joint meeting of The Society for Applied Microbiology and The Dutch Society for Microbiology, Wageningen, 2002
PublisherSociety for Applied Microbiology
Pages134
Publication statusPublished - 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.
Nout, M.J.R. ; Hasenack, B.E. / Soumbala, an alkaline fermented condiment. 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. pp. 134
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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 proceedingAbstract

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