(Q46504011)
Statements
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Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food (English)
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Melanie Kostinek
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Ingrid Specht
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Vinodh A Edward
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Ulrich Schillinger
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Christian Hertel
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Wilhelm H Holzapfel
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Charles M A P Franz
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1 August 2005
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28
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6
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527-540
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Identifiers
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