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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