Coulin, P <br/><br/>
Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.  [electronic resource] 

 -  International journal of food microbiology  Feb 2006 
 - 131-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2005.06.012  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--analysis<br/>Candida--isolation & purification<br/>Colony Count, Microbial<br/>Cote d'Ivoire<br/>Fermentation<br/>Food Handling<br/>Food Microbiology<br/>Hydrogen-Ion Concentration<br/>Lactic Acid--analysis<br/>Lactobacillus--isolation & purification<br/>Leuconostoc--isolation & purification<br/>Manihot--microbiology