African fermented foods: role of yeasts

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

Standard

African fermented foods : role of yeasts. / Jespersen, Lene.

Food fermentation. The Nederlands : Wageningen Academic Publishers, 2005. p. 45-52.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education

Harvard

Jespersen, L 2005, African fermented foods: role of yeasts. in Food fermentation. Wageningen Academic Publishers, The Nederlands, pp. 45-52.

APA

Jespersen, L. (2005). African fermented foods: role of yeasts. In Food fermentation (pp. 45-52). Wageningen Academic Publishers.

Vancouver

Jespersen L. African fermented foods: role of yeasts. In Food fermentation. The Nederlands: Wageningen Academic Publishers. 2005. p. 45-52

Author

Jespersen, Lene. / African fermented foods : role of yeasts. Food fermentation. The Nederlands : Wageningen Academic Publishers, 2005. pp. 45-52

Bibtex

@inbook{191bfbc0a1c011ddb6ae000ea68e967b,
title = "African fermented foods: role of yeasts",
author = "Lene Jespersen",
year = "2005",
language = "English",
isbn = "9076998833",
pages = "45--52",
booktitle = "Food fermentation",
publisher = "Wageningen Academic Publishers",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - African fermented foods

T2 - role of yeasts

AU - Jespersen, Lene

PY - 2005

Y1 - 2005

M3 - Book chapter

SN - 9076998833

SP - 45

EP - 52

BT - Food fermentation

PB - Wageningen Academic Publishers

CY - The Nederlands

ER -

ID: 8003646