Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production. / Jespersen, Lene; Halm, M.; Kpodo, K.; Jakobsen, Mogens.

In: International Journal of Food Microbiology, Vol. 24, No. 1-2, 1994, p. 239-248.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Jespersen, L, Halm, M, Kpodo, K & Jakobsen, M 1994, 'Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production', International Journal of Food Microbiology, vol. 24, no. 1-2, pp. 239-248. https://doi.org/10.1016/0168-1605(94)90122-8

APA

Jespersen, L., Halm, M., Kpodo, K., & Jakobsen, M. (1994). Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production. International Journal of Food Microbiology, 24(1-2), 239-248. https://doi.org/10.1016/0168-1605(94)90122-8

Vancouver

Jespersen L, Halm M, Kpodo K, Jakobsen M. Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production. International Journal of Food Microbiology. 1994;24(1-2):239-248. https://doi.org/10.1016/0168-1605(94)90122-8

Author

Jespersen, Lene ; Halm, M. ; Kpodo, K. ; Jakobsen, Mogens. / Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production. In: International Journal of Food Microbiology. 1994 ; Vol. 24, No. 1-2. pp. 239-248.

Bibtex

@article{f1eb960b61ab42b7bb4de918f8854f1d,
title = "Significance of yeasts and moulds occuring in maize dough fermentation for {"}kenkey{"} production",
author = "Lene Jespersen and M. Halm and K. Kpodo and Mogens Jakobsen",
note = "Special Issue Food Safety Assurance",
year = "1994",
doi = "10.1016/0168-1605(94)90122-8",
language = "English",
volume = "24",
pages = "239--248",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "1-2",

}

RIS

TY - JOUR

T1 - Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production

AU - Jespersen, Lene

AU - Halm, M.

AU - Kpodo, K.

AU - Jakobsen, Mogens

N1 - Special Issue Food Safety Assurance

PY - 1994

Y1 - 1994

U2 - 10.1016/0168-1605(94)90122-8

DO - 10.1016/0168-1605(94)90122-8

M3 - Journal article

VL - 24

SP - 239

EP - 248

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 1-2

ER -

ID: 131531665