Article · Journal · 1993

Influence of different spices on the microbial reduction and storability of laboratory‐processed tomato ketchup and minced meat

Food / Nahrung

Citations: 9from other works
Field-weighted impact: 0.521.00 is the world average for its field and year
Among its field: 61st percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Gabriel Olaniran AdegokeFirst authorCorresponding
- University of Ibadan (NG)
as printed: G. O. Adegoke
V. Y. SaguaSenior author
- University of Ibadan (NG)