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Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

✍ Scribed by C. D. Nwosu; P. C. Ojimelukwe

Book ID: 105389889
Publisher: Springer US
Year: 1993
Tongue: English
Weight: 387 KB
Volume: 43
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01886229

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