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Effect of pH on the Preservation of Palm Wine by Sulfite · Peerford

Article · Journal · 1969

Effect of pH on the Preservation of Palm Wine by Sulfite

Applied Microbiology

Open access · Diamond

Read it 10.1128/aem.18.1.122-123.1969

Citations: 7from other works
Field-weighted impact: 0.501.00 is the world average for its field and year
Among its field: 62nd percentileby citations, against works of its field and year
Authors: 1from 1 institution

Authors

1 author

S. I. FaparusiFirst authorCorresponding
- University of Ibadan (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

Edible Oils Quality and AnalysisTopic
Identification and Quantification in FoodTopic
Aquaculture Nutrition and GrowthTopic