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A.E. Asagbra, J.W.C. Okafor, O.O. Onawola, M. Etoamaihe, S.O.A. Olatope 2012. Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii Pak. J. Nutr., 11: 596-599. CrossRef |
Ogunshe, A.A.O. and J.N. Okereh, 2011. Processing-water as source of gram-negative foodborne indicator bacteria in traditionally-produced Iru. Res. J. Microbiol., 6: 587-598. CrossRefDirect Link |
How to cite this article
Adenike A.O. Ogunshe, Mopelola O. Omotosho and A.D.V. Ayansina, 2007. Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub. Pakistan Journal of Nutrition, 6: 620-627.
DOI: 10.3923/pjn.2007.620.627
URL: https://scialert.net/abstract/?doi=pjn.2007.620.627
DOI: 10.3923/pjn.2007.620.627
URL: https://scialert.net/abstract/?doi=pjn.2007.620.627