Nielsen, D S <br/><br/>
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.  [electronic resource] 

 -  International journal of food microbiology  Mar 2007 
 - 168-86 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.2006.09.010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--classification<br/>Cacao--microbiology<br/>Cluster Analysis<br/>Colony Count, Microbial--methods<br/>Electrophoresis, Polyacrylamide Gel--methods<br/>Fermentation<br/>Food Microbiology<br/>Ghana<br/>Kinetics<br/>Population Dynamics<br/>Species Specificity<br/>Yeasts--classification