Microbiology of african fermented foods
Auteur :
Akanni, Gabriel / Jimoh, Abdullahi / Adebo, Oluwafemi
Éditeur :
Taylor & Francis Ltd
ISBN :
9781041111085
Date de publication :
4 mars 2026
Dimensions :
23,4 x 15,6 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation.