G.M. Gberikon
Department of Biological Sciences, University of Agriculture, Makurdi, Nigeria
C.O. Agbulu
Department of Biological Sciences, University of Agriculture, Makurdi, Nigeria
PDF Fulltext XML References Citation
How to cite this article
G.M. Gberikon and C.O. Agbulu, 2015. Benefits of Utilizing Starter Cultures in the Fermentation of Glycine max for Production of Condiment in the Food Industry. Research Journal of Microbiology, 10: 33-37.
URL: https://scialert.net/abstract/?doi=jm.2015.33.37
URL: https://scialert.net/abstract/?doi=jm.2015.33.37