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The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana. / Akabanda, Fortune; Owusu-Kwarteng, James; Tano-Debrah, Kwaku; Parkouda, Charles; Jespersen, Lene.
In:
International Journal of Food Science, Vol. 2014, 721067, 2014.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Akabanda, F, Owusu-Kwarteng, J, Tano-Debrah, K, Parkouda, C
& Jespersen, L 2014, '
The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana',
International Journal of Food Science, vol. 2014, 721067.
https://doi.org/10.1155/2014/721067APA
Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Parkouda, C.
, & Jespersen, L. (2014).
The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana.
International Journal of Food Science,
2014, [721067].
https://doi.org/10.1155/2014/721067Vancouver
Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C
, Jespersen L.
The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana.
International Journal of Food Science. 2014;2014. 721067.
https://doi.org/10.1155/2014/721067Author
Akabanda, Fortune ; Owusu-Kwarteng, James ; Tano-Debrah, Kwaku ; Parkouda, Charles ; Jespersen, Lene. / The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana. In: International Journal of Food Science. 2014 ; Vol. 2014.
Bibtex
@article{63704fbeeb5144718efb32b27c37276a,
title = "The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana",
author = "Fortune Akabanda and James Owusu-Kwarteng and Kwaku Tano-Debrah and Charles Parkouda and Lene Jespersen",
year = "2014",
doi = "10.1155/2014/721067",
language = "Dansk",
volume = "2014",
journal = "International Journal of Food Science",
issn = "2356-7015",
publisher = "Hindawi Publishing Corporation",
}
RIS
TY - JOUR
T1 - The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana
AU - Akabanda, Fortune
AU - Owusu-Kwarteng, James
AU - Tano-Debrah, Kwaku
AU - Parkouda, Charles
AU - Jespersen, Lene
PY - 2014
Y1 - 2014
U2 - 10.1155/2014/721067
DO - 10.1155/2014/721067
M3 - Tidsskriftartikel
C2 - 26904646
VL - 2014
JO - International Journal of Food Science
JF - International Journal of Food Science
SN - 2356-7015
M1 - 721067
ER -
