The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product

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The_Predominant_Lactic_Acid_Microorganisms_of_Spontaneously_Fermented_Amala_a_Yam_Food_Product.pdf (309.7 KB)

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2018

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http://dspace.run.edu.ng:8080/jspui/handle/123456789/737

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Department of Hospitality and Tourism Management

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