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BIOCHEMICAL-CHANGES DURING PRODUCTION OF OGIRI - A FERMENTED FOOD CONDIMENT FROM CASTOR SEEDS (RICINUS-COMMUNIS)
Authors:
ANICHE GN NWOKEDI S
Citation:
Gn. Aniche et S. Nwokedi, BIOCHEMICAL-CHANGES DURING PRODUCTION OF OGIRI - A FERMENTED FOOD CONDIMENT FROM CASTOR SEEDS (RICINUS-COMMUNIS), Journal of Food Science and Technology, 31(6), 1994, pp. 484-488
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