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

C D Nwosu,P C Ojimelukwe;C D Nwosu;P C Ojimelukwe;

plant foods for human nutrition 1993 Vol. 43 pp. 1-

194

ojimelukwe1993plantimprovement

groundnut salt fermentation process melon fermented products micro organisms samples containing lactophenol staining

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