R. Koffi-Nevry
Laboratory of Biotechnology and Food Microbiology, Faculty of Food Science and Technology, University of Abobo-Adjame, 02 BP 801, Abidjan, Cote d�Ivoire
T.S.T. Ouina
Laboratory of Biotechnology and Food Microbiology, Faculty of Food Science and Technology, University of Abobo-Adjame, 02 BP 801, Abidjan, Cote d�Ivoire
M. Koussemon
Laboratory of Biotechnology and Food Microbiology, Faculty of Food Science and Technology, University of Abobo-Adjame, 02 BP 801, Abidjan, Cote d�Ivoire
K. Brou
Laboratory of Nutrition, Faculty of Food Science and Technology, University of Abobo-Adjame, 02 BP 801, Abidjan, Cote d�Ivoire
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How to cite this article
R. Koffi-Nevry, T.S.T. Ouina, M. Koussemon and K. Brou, 2011. Chemical Composition and Lactic Microflora of Adjuevan, A Traditional Ivorian Fermented Fish Condiment. Pakistan Journal of Nutrition, 10: 332-337.
DOI: 10.3923/pjn.2011.332.337
URL: https://scialert.net/abstract/?doi=pjn.2011.332.337
DOI: 10.3923/pjn.2011.332.337
URL: https://scialert.net/abstract/?doi=pjn.2011.332.337