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pro vyhledávání: '"J. O. Fagbemi"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbe404fa81d5bef3fc819a50a3889dd9
https://doi.org/10.46602/jcsn.v48i1.853
https://doi.org/10.46602/jcsn.v48i1.853
