Article · Revue · 1994

THE ROLE OF MICROBIAL GUMS IN THE COLOR AND CONSISTENCY OF PALM WINE

Sylvia Uzochukwu, Patrick Ngoddy, Esther A. Balogh

Journal of Food Quality

• Accès fermé

Aller chez l’éditeur10.1111/j.1745-4557.1994.tb00160.x