African fermented foods: role of yeasts
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Undervisning
Standard
African fermented foods : role of yeasts. / Jespersen, Lene.
Food fermentation. The Nederlands : Wageningen Academic Publishers, 2005. s. 45-52.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Undervisning
Harvard
Jespersen, L 2005, African fermented foods: role of yeasts. i Food fermentation. Wageningen Academic Publishers, The Nederlands, s. 45-52.
APA
Jespersen, L. (2005). African fermented foods: role of yeasts. I Food fermentation (s. 45-52). Wageningen Academic Publishers.
Vancouver
Jespersen L. African fermented foods: role of yeasts. I Food fermentation. The Nederlands: Wageningen Academic Publishers. 2005. s. 45-52
Author
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