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
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