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pro vyhledávání: '"F. E. Aihkoje"'
Autor:
R. O. A. Adelagun, E. P. Berezi, J. O. Fagbemi, O. J. Igbaro, F. E. Aihkoje, O. Ngana, G., Osondu, M. S. Garba
Publikováno v:
Journal of Chemical Society of Nigeria. 48
This work evaluated the level of rancidity of edible oil in six (6) fried snacks food, namely, beans cake (Akara), groundnut cake (Kuli-kuli), bread buns, fried fish, fried yam chips and fried potatoes chips, purchased from hawkers in Wukari, Taraba