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Browsing by Author Hertel, C

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Issue DateTitleAuthor(s)
Aug-2005Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African foodKostinek, M; Specht, I; Edward, VA; Schillinger, U; Hertel, C; Holzapfel, WH; Franz, CMAP
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