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Tropical Life Sciences Research, ISSN 1985-3718, 2014, Volume 25, Issue 2, pp. 81 - 100
Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa.... 
Starter cultures | Lactic acid bacteria | Cereals | Fermented foods | West Africa | Probiotics | Microorganisms | Acids | Weaning | Acidification | Bacteria | Sorghum | Food processing industry | Metabolism | Fermentation | Fermented Foods | Makanan Fermentasi | Bakteria Asid Laktik | Starter Cultures | Lactic Acid Bacteria | Afrika Barat | Bijirin | Kultur Mula
Journal Article
International Journal of Innovation and Applied Studies, 10/2016, Volume 18, Issue 2, p. 502
  Edible frogs Hoplobatrachus occipitalis represent an animal protein source for most population of West area of Côte d'Ivoire, whose sanitary quality are... 
Journal Article
British Food Journal, ISSN 0007-070X, 12/2018, Volume 120, Issue 12, pp. 2912 - 2923
Purpose Vegetable salads, despite their recognized health benefits, are an increasingly common cause of foodborne illness worldwide. The purpose of this paper... 
Pathovars | Virulence genes | E. coli | Vegetable salads | Vegetables | Onions | UidA gene | Genes | Pollution control | Virulence | Infections | Contamination | Polymerase chain reaction | Gene amplification | E coli | Salads | Food borne diseases | Risk management | Catering | Cucumbers | Deoxyribonucleic acid--DNA
Journal Article
International Journal of Innovation and Applied Studies, ISSN 2028-9324, 10/2016, Volume 18, Issue 2, pp. 502 - 502
Edible frogs Hoplobatrachus occipitalis represent an animal protein source for most population of West area of Cote d'Ivoire, whose sanitary quality are... 
Journal Article
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