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Microbiology of African Fermented Foods Gabriel Akanni
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Microbiology of African Fermented Foods
Gabriel Akanni
This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | February 15, 2026 |
| ISBN13 | 9781041111085 |
| Publishers | Taylor & Francis Ltd |
| Pages | 200 |
| Dimensions | 150 × 220 × 20 mm · 560 g |
| Language | English |
