Soumbala, an alkaline fermented condiment

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

Soumbala, an alkaline fermented condiment

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

Research output: Chapter in Book/Report/Conference proceeding › Abstract › Academic

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

@inbook{7837a418c49947f9a9e6420d1ca40b11,

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",

}

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 › Academic