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dc.contributor.advisorSiwela, Muthulisi.
dc.creatorSimetende, Protus.
dc.date.accessioned2017-05-31T08:19:44Z
dc.date.available2017-05-31T08:19:44Z
dc.date.created2016
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/10413/14572
dc.descriptionDoctor of Philosophy in Food Security. University of KwaZulu-Natal, Pietermaritzburg 2016.en_US
dc.description.abstractAbstract available in PDF file.en_US
dc.language.isoen_ZAen_US
dc.subject.otherMicrobial diversity.en_US
dc.subject.otherLactic acid bacteria identification.en_US
dc.subject.otherProbiotic properties of LAB.en_US
dc.subject.otherSafety of fermented Swazi food.en_US
dc.subject.otherSwazi food.en_US
dc.titleMicrobial ecology and diversity of Swazi traditional fermented foods.en_US
dc.typeThesisen_US


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