Studies on production, physicochemical and sensory properties of a standard kilishi ingredient mix powder-Reference-Cited by-同舟云学术

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Studies on production, physicochemical and sensory properties of a standard kilishi ingredient mix powder

Published:1997-01 Issue:3 Volume:48 Page:165-168
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Badau M. H.,Igene J. O.,Collison E. K.,Nkama I.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637489709012589

Reference11 articles.

1. Cruess W V. Commercial Fruits and Vegetable Products, 4th edn. McGraw-Hill., London 1966; 633–636

2. Farrel K T. Spices, Condiments and Seasonings. AVI Publishing., Westport, CT 1985; 86–121

3. Henderson S M, Perry R L. Agricultural Process Engineering. AVI Publishing., Westport, CT 1970; 120–153

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. Nutrient composition and organoleptic assessment of fish Kilishi from Clarias glariepinus and Mormyrus rume;Transylvanian Review of Systematical and Ecological Research;2022-08-01

2. An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh;Journal of Ethnic Foods;2019-12

3. PROCESSING EFFECT ON THE MICROBIAL AND PROXIMATE COMPOSITION OF KILISHI AT SOUTH EAST NIGERIA;International Journal of Research -GRANTHAALAYAH;2018-05-31

4. Production and Quality Evaluation of Dambu-Nama - A Nigerian Dried Meat Product;Nigerian Food Journal;2012

5. Rheological properties of reconstituted kilishi ingredient mix powder;Journal of Food Engineering;2000-04

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