Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ubbaonu, CN"'
Publikováno v:
Nigerian Food Journal; Vol 27, No 2 (2009)
No Abstract.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::adb38ffce6e37d1dd0978bff211552ba
https://www.ajol.info/index.php/nifoj/article/view/47470
https://www.ajol.info/index.php/nifoj/article/view/47470
Publikováno v:
International Journal of Tropical Agriculture and Food Systems; Vol 2, No 1 (2008); 77-82
No Abstract.International Journal of Tropical Agriculture and Food Systems Vol. 2 (1) 2008: pp. 77-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::475763fbf00d4e2d9a0f6a3ff2dd8969
https://www.ajol.info/index.php/ijotafs/article/view/40964
https://www.ajol.info/index.php/ijotafs/article/view/40964
Publikováno v:
Nigerian Food Journal; Vol 24, No 1 (2006); 61-72
No Abstract. Nigerian Food Journal Vol. 24(1) 2006: 61-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::968e0168d2e4cbfbefa36544676776b8
https://www.ajol.info/index.php/nifoj/article/view/33634
https://www.ajol.info/index.php/nifoj/article/view/33634
Publikováno v:
Nigerian Food Journal; Vol 24, No 1 (2006); 123-126
No Abstract. Nigerian Food Journal Vol. 24(1) 2006: 123-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::e53a61ec5689e949571a4dd7522ba70e
https://www.ajol.info/index.php/nifoj/article/view/33643
https://www.ajol.info/index.php/nifoj/article/view/33643
Publikováno v:
Nigerian Food Journal; Vol 23, No 1 (2005); 133-138
Some physical and chemical changes in velvet tamarind (Dialium guineense wild) fruits during development (5th to 11th week), maturation (11th to 13th week) and ripening (13th to 17th week) were studied. The properties investigated during these period
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::66559ff1d049c02084ae33fd42be4885
https://www.ajol.info/index.php/nifoj/article/view/33609
https://www.ajol.info/index.php/nifoj/article/view/33609
Short Communication: Enhancing the Quality and Activity of Sundried Crude Papain using Preservatives
Publikováno v:
International Journal of Agriculture and Rural Development; Vol 4, No 1 (2003); 120-123
Effects of application of benzoic acid, sodium benzoate and sodium metabisulfite, prior to sun drying of papaya latex, on enzymic activity, colour appearance and smell of the crude papain produced were investigated. The preservatives improved appeara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::1f6749fac05a3ce7a114a5f2d66514a8
https://www.ajol.info/index.php/ijard/article/view/2554
https://www.ajol.info/index.php/ijard/article/view/2554
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
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.