Microbiological characteristics and deteriorative changes of ‘k woka’ (a nigerian non‐fermented maize dish) produced using potassium sorbate and various steaming treatment
- 1 January 1992
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 60 (4) , 443-450
- https://doi.org/10.1002/jsfa.2740600407
Abstract
No abstract availableKeywords
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