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Faculty of Natural Sciences
Department of Biological Sciences
The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product
The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product
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Yammanuscript.pdf
(309.91 KB)
Date
2018-09
Authors
Adeyemi, Kayode
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http://dspace.run.edu.ng:8080/jspui/handle/123456789/1291
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Department of Biological Sciences
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