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pro vyhledávání: '"C. M. Ononugbo"'
Publikováno v:
Asian Food Science Journal. :1-9
This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e688838f97832617343e4101368dd44
https://doi.org/10.9734/afsj/2019/v8i429997
https://doi.org/10.9734/afsj/2019/v8i429997
