Article · Journal · 2001

STUDIES ON SOME TECHNOLOGICAL PROPERTIES OF PREDOMINANT LACTIC ACID BACTERIA ISOLATED FROM NIGERIAN FERMENTED FOODS

Food Biotechnology

Citations: 42from other works
Field-weighted impact: 1.581.00 is the world average for its field and year
Among its field: 83rd percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors