African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Review

The potential for upgrading traditional fermented foods through biotechnology

O.K. Achi
Michael Okpara University of Agriculture, Umudike P.M.B 7267 Umuahia  Abia State, Nigeria
Email: [email protected]

  •  Accepted: 07 January 2005
  •  Published: 24 May 2013

How to cite this article

APA /
Achi, O.K. (2005). The potential for upgrading traditional fermented foods through biotechnology. African Journal of Biotechnology , 4(5), 375-380.
Chicago /
O.K. Achi. "The potential for upgrading traditional fermented foods through biotechnology." African Journal of Biotechnology 4, no. 5 (2005): 375-380.
MLA /
O.K. Achi. "The potential for upgrading traditional fermented foods through biotechnology." African Journal of Biotechnology 4.5 (2005): 375-380.
DOI /
https://doi.org/10.5897/AJB2005.000-3070
URL /
https://academicjournals.org/journal/AJB/article-abstract/F47355610119

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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