1. Abegaz K (2007). Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Bacteriology 6(12):1469-1478.
2. Achi OK, Akomas NS (2006). Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product. Pakistan Journal of Nutrition 5(3):224-229.
3. Adak K, Long S, OBrien S (2002). Trends in indigenous foodborne disease and deaths. England and Wales: 1992 to 2000. Gut 51(6):832-841.
4. Adebayo CO, Famurewa O (2002). Antimicrobial effectiveness of in-house-use concentration of disinfectants in a Nigerian hospital. I Technolscience 6(1):17-20.
5. Adesokan IA, Odetoyinbo BB, Okanlawon BM (2009). Optimization of Lactic Acid Production by Lactic Acid Bacteria Isolated from Some Traditional Fermented Food in Nigeria. Pakistan Journal of Nutrition 8(5):611-615.