Studies on the preservation and bottling of oyokpo-a Nigerian beer from millet (Pennisetum typhoideum)-Reference-Cited by-同舟云学术

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Studies on the preservation and bottling of oyokpo-a Nigerian beer from millet (Pennisetum typhoideum)

Published:1985-12 Issue:6 Volume:59 Page:487-492
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Iwuagwu Y. O. U.,Izuagbe Y.S.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1985.tb03350.x/fullpdf

Reference17 articles.

1. Chinarasa , E. 1968 The preservation and bottling of palmwine Federal Institute of Industrial Research (FIIR), Lagos, Research Report 38

2. The production of pito, a Nigerian fermented beverage;Ekundayo;Journal of Food Technology,1969

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Palm Sap—Quality Profiles, Fermentation Chemistry, and Preservation Methods;Sugar Tech;2018-02-28

2. Grasses;Alcohol and its Role in the Evolution of Human Society;2012-04-25

3. Native African beers;Brewing;2004

4. CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF TOGWA, A LACTIC ACID FERMENTED GRUEL;Journal of Food Safety;2001-11

5. Improved brewing and preservation of pito, a nigerian alcoholic beverage from maize;Acta Biotechnologica;1989

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