Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

European Food Research and Technology

Volumn 215, Issue 1, 2002, Pages 8-12

  Asiedu, Matilda ^a   Sanni, Abiodun I ^b  

^a UNIVERSITY OF GHANA   (Ghana)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Fermentation; Fish; Sensory evaluation; Spices; Sub saharan africa; Yam

Indexed keywords

EID: 33845963599     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0519-9     Document Type: Article

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