Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product
- 5 April 2003
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 88 (1) , 19-28
- https://doi.org/10.1016/s0168-1605(03)00078-3
Abstract
No abstract availableKeywords
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