Authors: ODUGBEMI T OYERINDE JPO ODUJINRIN OMT AKITOYE CO ESUMEH FI

Citation: T. Odugbemi et al., BACTERIOLOGICAL STUDY OF COOKED OGI (FERMENTED CEREAL WEANING FOOD) AND ITS POTENTIAL SAFETY IN A RURAL NIGERIAN COMMUNITY, Transactions of the Royal Society of Tropical Medicine and Hygiene, 87(2), 1993, pp. 234-235