C.A. Kumolu-Johnson
Department of Fisheries, Faculty of Science, Lagos State University, Lagos, Nigeria
LiveDNA: 234.1163
P.E. Ndimele
Department of Fisheries, Faculty of Science, Lagos State University, Lagos, Nigeria
LiveDNA: 234.1103
O.A. Ayorinde
Nigerian Institute for Oceanography and Marine Research, Victoria Island, Lagos, Nigeria
T.I. Ojikutu
Department of Fisheries, Faculty of Science, Lagos State University, Lagos, Nigeria
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How to cite this article
C.A. Kumolu-Johnson, P.E. Ndimele, O.A. Ayorinde and T.I. Ojikutu, 2015. Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish. American Journal of Food Technology, 10: 78-84.
DOI: 10.3923/ajft.2015.78.84
URL: https://scialert.net/abstract/?doi=ajft.2015.78.84
DOI: 10.3923/ajft.2015.78.84
URL: https://scialert.net/abstract/?doi=ajft.2015.78.84
Omale Blessing Ojone Reply
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