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Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed Cover

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Temitope Julianah Oniyide,  Clement Olusola Ogidi and  Bamidele Juliet Akinyele  
Open Access
|Jul 2022

Authors

Temitope Julianah Oniyide

Department of Microbiology, The Federal University of Technology, Akure, Nigeria

Clement Olusola Ogidi

clementogidi@yahoo.com

Department of Food Science and Technology, School of Agriculture, Food and Natural Resources, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Bamidele Juliet Akinyele

Department of Microbiology, The Federal University of Technology, Akure, Nigeria
DOI: https://doi.org/10.2478/aucft-2022-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 55 - 68
Submitted on: Apr 1, 2022
Accepted on: Jun 8, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
meat,
fish,
preservation,
microbial count and seeds
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Temitope Julianah Oniyide, Clement Olusola Ogidi, Bamidele Juliet Akinyele, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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