📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 3 Clicks
Influence of Processing Parameters on Microbial Load, Sensory Acceptability, and Mineral Contents of Dehydrated Catfish (Clarias gariepinus)
Abstract & Summary
Authors: DT Otolowo, AA Olapade
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 | 3 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