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S. K. Mbugua and I. Njenga, “Anti-Microbial Properties of Fermented Uji as a Weaning Food,” In: A. Westby and P. J. A. Reilly, Eds., Proceedings of a Regional Workshop on Traditional African Foods—Quality and Nutrition. 25-29 November 1991, Stockholm, 1992, pp. 63-68.

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