Articles by Tope O. S. (1)

An Assessment of the Nutritional Value of Oso - a Condiment made by Fermenting Seeds of Cathormion Altissimum

Popoola, Tope O. S., Jolaoso, Adeola, A. and Akintokun, Aderonke A.

Journal of Food Technology 3 ( 2 ): 149 - 151 , 2005

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