@incollection{fdi:010045259,
  title = {{O}ther fermentations},
  author = {{H}umblot, {C}hrist{\`e}le and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {},
  keywords = {{PRODUIT} {ALIMENTAIRE} ; {FERMENTATION} ; {METHODE} ; {MICROORGANISME} ; {BIOLOGIE} {MOLECULAIRE} ; {MICROBIOLOGIE} ; {CEREALE} ; {MANIOC} ; {SOJA} ; {MAIS} ; {SORGHO} ; {RIZ} ; {CACAO} ; {CAFE} ; {BACTERIE} ; {ALIMENT} {FERMENTE} ; {ECOLOGIE} {MICROBIENNE} ; {TECHNIQUE} {PCR} ; {TECHNIQUE} {AFLP} ; {TECHNIQUE} {RFLP} ; {ACIDE} {LACTIQUE} ; {TIERS} {MONDE}},
  booktitle = {{M}olecular techniques in the microbial ecology of fermented foods},
  numero = {},
  pages = {208--224},
  address = {{N}ew {Y}ork},
  publisher = {{S}pringer},
  series = {{F}ood {M}icrobiology and {F}ood {S}afety},
  year = {2008},
  ISBN = {978-0387-74519-0},
  URL = {https://www.documentation.ird.fr/hor/fdi:010045259},
}