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Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens

Paper Details
Authors:
Ebenezer Siaw Mante
Esther Sakyi‐Dawson
Wisdom Kofi Amoa‐Awua
Publication Date: 2003-05-12
Probiotics and Fermented FoodsAgricultural and Biological SciencesFood ScienceLife Sciences
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