Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Njoku NE"'
Publikováno v:
Animal Production Research Advances; Vol 1, No 2 (2005); 92-95
The quality assessment of differently treated mackerel (Scomber scombrus), sourced from commercial cold storage facilities in Owerri, was carried out using 1kg of fish each of the treatments – T1, T2, T3, and T,sub>4 for the brined, salted, marinad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::3934958547f94245847929726df2c026
https://www.ajol.info/index.php/apra/article/view/36298
https://www.ajol.info/index.php/apra/article/view/36298
Autor:
Ofoedu CE; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Iwouno JO; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ofoedu EO; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ogueke CC; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Igwe VS; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Agunwah IM; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ofoedum AF; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Chacha JS; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania., Muobike OP; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Agunbiade AO; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science, University of Ibadan, Ibadan, Nigeria., Njoku NE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Nwakaudu AA; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Odimegwu NE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ndukauba OE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ogbonna CU; Department of Biochemistry, Federal University of Agriculture, Abeokuta, Ogun, Nigeria., Naibaho J; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Korus M; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Okpala COR; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
Publikováno v:
PeerJ [PeerJ] 2021 Sep 01; Vol. 9, pp. e11940. Date of Electronic Publication: 2021 Sep 01 (Print Publication: 2021).
Autor:
Njoku NE; Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria., Ubbaonu CN; Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria., Alagbaoso SO; Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria., Eluchie CN; Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria., Umelo MC; Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2015 May; Vol. 3 (3), pp. 252-6. Date of Electronic Publication: 2015 Mar 12.