Sapal: a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea
- DOI
- 10.1016/0168-1605(95)00012-7
- Published
- 1996-01
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/0168-1605-95-00012-7,
title = {Sapal: a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea},
author = {R. Gubag and D.A. Omoloso and J.D. Owens},
year = {1996},
journal = {International Journal of Food Microbiology},
doi = {10.1016/0168-1605(95)00012-7},
url = {https://doi.org/10.1016/0168-1605(95)00012-7}
}RIS
TY - JOUR TI - Sapal: a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea AU - R. Gubag AU - D.A. Omoloso AU - J.D. Owens PY - 1996 JO - International Journal of Food Microbiology DO - 10.1016/0168-1605(95)00012-7 UR - https://doi.org/10.1016/0168-1605(95)00012-7 ER -
APA
Gubag, R., Omoloso, D., & Owens, J. (1996). Sapal: a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea. International Journal of Food Microbiology. https://doi.org/10.1016/0168-1605(95)00012-7
Source records
- crossref · retrieved 2026-09-25T18:40:25.574Z