HACCP system for traditional African fermented foods: Soumbala

Research output: Book/ReportBookResearch

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/ReportBookResearch

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. Taastrup: 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

Diawara, B. ; Sawadogo, L. ; Amoa-Awua, W. K. ; Jakobsen, M. / HACCP system for traditional African fermented foods : Soumbala. Taastrup : WAITRO, 1998. 60 p.

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