Fungi associated with selected fermented foods in Sierra Leone

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dc.contributor.authorJonsyn-Ellis, Felixtina E.
dc.date.accessioned2026-10-19T22:19:27Z
dc.date.issued1989-12-01
dc.identifier.citationJonsyn-Ellis, F. E. (1989). Fungi associated with selected fermented foods in Sierra Leone. World Journal of Microbiology and Biotechnology, 5(4), 457–462. https://doi.org/10.1007/bf01741821
dc.identifier.doi10.1007/bf01741821
dc.identifier.urihttps://doi.org/10.1007/bf01741821
dc.identifier.urihttps://dspace.njala.edu.sl/handle/20.500.144402/1084
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofWorld Journal of Microbiology and Biotechnology
dc.rightsMetadata only. Full text is not deposited in this repository; it is available from the publisher: https://doi.org/10.1007/bf01741821
dc.subjectfungal communities
dc.titleFungi associated with selected fermented foods in Sierra Leone
dc.typeArticle

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