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African fermented foods: from art to science · Peerford

Article · Journal · 1988

African fermented foods: from art to science

World Journal of Microbiology and Biotechnology

Closed access
World top 10%

Go to the publisher 10.1007/bf01096132

Citations: 76from other works
Field-weighted impact: 9.481.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 1from 1 institution

Authors

1 author

S. A. OdunfaFirst authorCorresponding
- University of Ibadan (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

African Botany and Ecology StudiesTopic
Proteins in Food SystemsTopic
Agriculture and Rural Development ResearchTopic