Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products (Record no. 31334)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01040 a2200289 4500 |
| 041 ## - CODE DE LANGUE | |
| Language code of summary or abstract/overprinted title or subtitle | Français |
| 041 ## - CODE DE LANGUE | |
| Language code of summary or abstract/overprinted title or subtitle | Français |
| 100 ## - VEDETTE PRINCIPALE - NOM DE PERSONNE | |
| Personal name | KAKAI, G. A. |
| 130 ## - VEDETTE PRINCIPALE - TITRE UNIFORME | |
| Language of a work | Français |
| 240 ## - UNIFORM TITLE | |
| Uniform title | <a href="Utilisation des souches pures de bactéries lactiques et de levures dans la fermentation contrôlée de la bouillie de Mawè : rôle des micro-organismes et caractéristiques des produits">Utilisation des souches pures de bactéries lactiques et de levures dans la fermentation contrôlée de la bouillie de Mawè : rôle des micro-organismes et caractéristiques des produits</a> |
| 245 ## - TITLE STATEMENT | |
| Title | Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi-52p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thèse d'exercice |
| 653 1# - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Sciences Agronomiques |
| 653 #1 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Nutrition et Science Alimentaire |
| 651 ## - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME | |
| Geographic name | BENIN |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | NUTRITION |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | ALIMENTATION |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | MICRO-ORGANISME |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | FERMENTATION |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | MAWE |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | BACTERIE |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | LAIT |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | LEVURE |
| 710 ## - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Abomey-Calavi, Université Nationale du Bénin, Faculté des Sciences Agronomiques, BJ |
| Withdrawn status | Lost status | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Koha full call number | Koha date last seen | Copy number | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques | Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques | 08/05/2008 | BU. T.NSA 004 1995 | 28/02/2009 | 02 | 28/02/2009 | Livre | A.10055 |