Statistics for Antibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteria
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Antibacterial Properties of the Predominant Microorganisms Isolated from Fermenting Cassava Tubers during fufu Production against Selected Enteropathogenic Bacteria | 6 |
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ejnfs2019v9n3p287.pdf | 1 |
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