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Fermentation of Pods of Cocoa (Theobroma cacao L) Using Palm Wine Yeasts for the Production of Alcohol and Biomass by Mbajiuka, Chinedu S, Ifediora A.C, Onwuakor C.E and Nwokoji L.I American Journal of Microbiological Research. 2015, 3(2), 80-84 doi:10.12691/ajmr-3-2-7

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