Tables index

From

Fermentation of Pods of Cocoa (Theobroma cacao L) Using Palm Wine Yeasts for the Production of Alcohol and Biomass

Mbajiuka, Chinedu S, Ifediora A.C, Onwuakor C.E, Nwokoji L.I

American Journal of Microbiological Research. 2015, 3(2), 80-84 doi:10.12691/ajmr-3-2-7