HACCP system for traditional African fermented foods: Soumbala
Research output: Book/Report › Book › Research
Standard
HACCP system for traditional African fermented foods : Soumbala. / Diawara, B.; Sawadogo, L.; Amoa-Awua, W. K.; Jakobsen, M.
Taastrup : WAITRO, 1998. 60 p.Research output: Book/Report › Book › Research
Harvard
Diawara, B, Sawadogo, L, Amoa-Awua, WK & Jakobsen, M 1998, HACCP system for traditional African fermented foods: Soumbala. WAITRO, Taastrup.
APA
Diawara, B., Sawadogo, L., Amoa-Awua, W. K., & Jakobsen, M. (1998). HACCP system for traditional African fermented foods: Soumbala. WAITRO.
Vancouver
Diawara B, Sawadogo L, Amoa-Awua WK, Jakobsen M. HACCP system for traditional African fermented foods: Soumbala. Taastrup: WAITRO, 1998. 60 p.
Author
Bibtex
@book{eba7d750a1b911ddb6ae000ea68e967b,
title = "HACCP system for traditional African fermented foods: Soumbala",
author = "B. Diawara and L. Sawadogo and Amoa-Awua, {W. K.} and M. Jakobsen",
note = "Kode for udgivelsesland: 'dk'",
year = "1998",
language = "English",
isbn = "87-90737-00-8",
publisher = "WAITRO",
}
RIS
TY - BOOK
T1 - HACCP system for traditional African fermented foods
T2 - Soumbala
AU - Diawara, B.
AU - Sawadogo, L.
AU - Amoa-Awua, W. K.
AU - Jakobsen, M.
N1 - Kode for udgivelsesland: 'dk'
PY - 1998
Y1 - 1998
M3 - Book
SN - 87-90737-00-8
BT - HACCP system for traditional African fermented foods
PB - WAITRO
CY - Taastrup
ER -
ID: 7764214