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Effect of Wrapping Materials on Physico-chemical and Microbiological Qualities of Fermented Melon Seed (Citrullus colocynthis L.) Used as Condiment
by Anne I. Peter-Ikechukwu, Ngozi O. Kabuo, Serah O. Alagbaoso, Njideka E. Njoku, Chioma N.Eluchie. and Williams O. Momoh
American Journal of Food Science and Technology. 2016, 4(1), 14-19. DOI: 10.12691/ajfst-4-1-3
Pub. Date: January 05, 2016Views: 18228Downloads: 14838Citations: 1
melon seed Ogiri fermentation packaging microorganisms
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