Proximate Composition and Microbial level Estimation of some selected roasted/fried food items sold along Nigeria roadsides
Authors
J. S Nworu
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
E. C Chime
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
A Edafiokena
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
A. N Amitaye
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
V. U Ovili
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
W. O Kazeem
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
I. K Anyichie
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
J. O Amuka
School of Basic Science (Chemistry), Maritime University, Okerenkoko, Nigeria
DOI: https://doi.org/10.2478/mjhr-2021-0007 | Journal eISSN: 2616-1923
Language: English
Page range: 31 - 35
Published on: Mar 31, 2022
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2022 J. S Nworu, E. C Chime, A Edafiokena, A. N Amitaye, V. U Ovili, W. O Kazeem, I. K Anyichie, J. O Amuka, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.