Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food-Reference-Cited by-同舟云学术

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Published:2013-09-17 Issue:1 Volume:2 Page:
ISSN:2193-1801
Container-title:SpringerPlus
language:en
Short-container-title:SpringerPlus

Author:

Okorie Chimezie Princewill,Olasupo Nurudeen Ayoade

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://link.springer.com/content/pdf/10.1186/2193-1801-2-470.pdf

Reference29 articles.

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2. A.O.A.C (Association of Official Analytical Chemist) England: Philip Harries Holding Ltd; 1975:203.

3. Diawara B, Sawadogo L, Amoa Awua WKA, Jaobsen M: HACCP system for traditional african fermented foods. Soumbala. Taastrup: WAITRO Danish Technological Institute; 1998.

4. Eka OU: Effect of fermentation on the nutritional status of African locust beans. Food Chem 1980, 5: 303-308. 10.1016/0308-8146(80)90051-5

5. Eman HEA: Starter culture development for improving safety and quality of Domiati cheese. Food Microbiol 2009, 26: 533-541. 10.1016/j.fm.2009.03.007

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