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The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria

Author:
Arogba, S.S., Ademola, A., Elum, M.
Source:
Plant foods for human nutrition 1995 v.48 no.1 pp. 31-38
ISSN:
0921-9668
Subject:
beans, Parkia, soybeans, melons, fermented foods, condiments, chemical treatment, proximate composition, sensory evaluation, color, odors, texture, lipids, consumer preferences, traditional foods, ethyl ether, hexane, food quality, Nigeria
Agid:
1976580