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

Clicks: 292
ID: 112570
1993
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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
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https://sciprofiles.com/publication/view/9fbfdda4148b4cff5c6dfa2dcb6a6e18
Keywords
groundnut salt fermentation process melon fermented products micro organisms samples containing lactophenol staining

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