Open AccessDevelopment of Starter Culture for the Production of African Condiments and Seasoning Agents
Author(s) -
Uchenna K. Akpi,
Chukwudi I. Nnamchi,
J. Obeta Ugwuanyi
Publication year - 2020
Publication title -
advances in microbiology
Language(s) - English
Resource type - Journals
eISSN - 2165-3410
pISSN - 2165-3402
DOI - 10.4236/aim.2020.1012044
Subject(s) - starter , fermentation , food science , organoleptic , shelf life , seasoning , raw material , microbiology and biotechnology , probiotic , biology , business , ecology , bacteria , genetics