Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, Agatha Ngukuran Jikah, Raphael Ajiri Opiti, Irene Ebosereme Ainyanbhor, Arthur Efeoghene Athan Essaghah, Helen Avuokerie Ekokotu, Ephraim Alex Evi Oghroro, Joy Johnson Agbo
Topics & Concepts
Food scienceFood safetyFermentation in food processingBusinessEnvironmental healthBiotechnologyBiologyMedicineBacteriaLactic acidGeneticsProbiotics and Fermented FoodsSeed and Plant BiochemistryFood composition and properties