Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process.

Clicks: 200
ID: 112570
1993
Free PDF
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
Abstract is not available for this article.
Login to Search Abstract
Reference Key
ojimelukwe1993plantimprovement Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors C D Nwosu,P C Ojimelukwe;C D Nwosu;P C Ojimelukwe;
Journal plant foods for human nutrition
Year 1993
DOI
DOI not found
URL
https://sciprofiles.com/publication/view/9fbfdda4148b4cff5c6dfa2dcb6a6e18
Keywords
groundnut salt fermentation process melon fermented products micro organisms samples containing lactophenol staining

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.