Chemical composition and lactic microflora of Adjuevan, A traditional Ivorian fermented fish condiment

Pakistan Journal of Nutrition

Volumn 10, Issue 4, 2011, Pages 332-337

  Koffi Nevry, R ^a   Ouina, T S T ^a   Koussemon, M ^a   Brou, K ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Adjuevan; Composition; Fermentation; Fish; Lactic bacteria

Indexed keywords

CALCIUM; LIPID; PHOSPHORUS; POTASSIUM; SODIUM;

ARTICLE; ASH; CHEMICAL COMPOSITION; CONDIMENT; CONTROLLED STUDY; COTE D'IVOIRE; FERMENTED PRODUCT; FISH; FOOD COMPOSITION; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LEUCONOSTOC; LEUKONOSTOC LACTIS; MICROFLORA; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PEDIOCOCCUS; PROTEIN CONTENT; STREPTOCOCCUS;

CHLOROSCOMBRUS CHRYSURUS; LACTOBACILLUS FERMENTUM; LEUCONOSTOC LACTIS; PEDIOCOCCUS; STREPTOCOCCUS SP.;

EID: 79957450516     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.332.337     Document Type: Article

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