📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 69 Clicks
Influence of Processing Parameters on Microbial Load, Sensory Acceptability, and Mineral Contents of Dehydrated Catfish (Clarias gariepinus)
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Journal of Culinary Science & Technology 16 (3), 209-223, 2018 |
| Publication Year | 2018 |
| Article Clicks / Reads | 69 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:9yKSN-GCB0IC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
TEMILADE OTOLOWO, D. (2018). Influence of Processing Parameters on Microbial Load, Sensory Acceptability, and Mineral Contents of Dehydrated Catfish (Clarias gariepinus). Journal of Culinary Science & Technology 16 (3), 209-223, 2018. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:9yKSN-GCB0IC