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2 results for Achinewhu.

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Determination of Protein Quality of Oven Dried Clam (Mecerneria m.), Whelk (Thias c.), Oyster (Crossostrea g.)and Periwinkle (Tympanotonus f.) Meat Using Rat Bioassay
by Ebasi Okoya Johnnie, Achinewhu, Simeon Chituru, Kiin Kabari David Barine and Eke-Ejiofor Joy
American Journal of Food Science and Technology. 2020, 8(5), 172-175. DOI: 10.12691/ajfst-8-5-1
Pub. Date: September 11, 2020Views: 5071Downloads: 6017
protein quality protein efficiency ratio in vivo apparent protein digestibility bioassay and proximate analysis
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Safety Evaluation of Volatile Organic Compounds (VOCs) in the Environment and Ready-to-eat Foods during Dry and Wet Seasons in Parts of Port Harcourt City, Rivers Sate, Nigeria
by Oyet G.I, Achinewhu S.C., Kiin - Kabari D.B and Akusu M.O
American Journal of Food Science and Technology. 2020, 8(4), 128-135. DOI: 10.12691/ajfst-8-4-1
Pub. Date: June 10, 2020Views: 5575Downloads: 6333
food safety volatile organic compounds wet and dry season ready-to-eat foods
Abstract Full Text PDF (169 KB) Full Text HTML Full Text ePUB (100 KB)
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