Article · Journal · 2002

Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

European Food Research and Technology

Citations: 33from other works
Field-weighted impact: 0.481.00 is the world average for its field and year
Among its field: 73rd percentileby citations, against works of its field and year
Authors: 2from 2 institutions

Authors

2 authors across 2 institutions in 2 countries

Matilda Steiner‐AsieduFirst author
- University of Ghana (GH)
as printed: Matilda Asiedu
Abiodun I. SanniSenior author
- University of Ibadan (NG)
as printed: Abiodun Sanni