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Autor:
Ogundipe, Flora O, Bamidele Florence A, Adebayo-Oyetoro Abiodun O, Edeh Charles K, Adeyeye Samuel, A.O, Ogundipe Oladeinde O, Akinwande Femi F
The study was carried out to determine changes in the quality indices (levels of peroxides values, acid values, pH and colour) of cocoyam chips and microbiological safety (bacterial, yeast and mould counts) of cocoyam chips as influenced by temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::a2ae7c8058eacb1cc8b4feeaccb669c1
https://zenodo.org/record/1118094
https://zenodo.org/record/1118094
