Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Owuamanam C"'
Publikováno v:
Malaysian Journal of Microbiology, Vol 9, Iss 4, Pp 279-288 (2013)
Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH), temper
Externí odkaz:
https://doaj.org/article/9746d262fd784b5badd9c5988ea9b3eb
Publikováno v:
Malaysian Journal of Microbiology, Vol 9, Iss 1, Pp 103-110 (2013)
Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacteri
Externí odkaz:
https://doaj.org/article/1fb7e9cef06d4bb4a324fc4e2b9254f0
Akademický článek
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Autor:
Ahaotu I; Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria., Ogueke CC, Owuamanam CI, Ahaotu NN, Nwosu JN
Publikováno v:
Pakistan journal of biological sciences : PJBS [Pak J Biol Sci] 2011 Oct 15; Vol. 14 (20), pp. 933-8.
Autor:
Ogueke CC; Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526 Owerri, Nigeria., Nwosu JN, Owuamanam CI, Iwouno JN
Publikováno v:
Pakistan journal of biological sciences : PJBS [Pak J Biol Sci] 2010 May 15; Vol. 13 (10), pp. 489-96.