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Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri--a fermented-castor-seed soup condiment

Author:
Aniche, G.N., Nwokedi, S.I., Odeyemi, O.
Source:
World journal of microbiology & biotechnology 1993 v.9 no.6 pp. 653-655
ISSN:
0959-3993
Subject:
fermented foods, castor beans, storage, temperature, duration, cellophane, Plantago, fermentation, pH, microbial activity, condiments, chemical constituents of plants, Nigeria
Agid:
2000809