Isolation and Characterisation of Lactic Acid Bacteria During the Traditional Fermentation of Uji

Published in: East African Agricultural and Forestry Journal
Volume 50 , issue 1-4, pages: 36–43

DOI: 10.1080/00128325.1984.11663440

Author(s): S. K. MbuguaDepartment of Food Science and Technology, U.S.A.,

Keywords: ,

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