The influence of eugenol, a spice-based phenolic antioxidant on the growth of meat sausage lactic acid bacteria

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dc.contributor.authorAdejumo, Akintokunbo Ademolaen_US
dc.date.accessioned2014-11-24T22:09:53Z
dc.date.available2014-11-24T22:09:53Z
dc.date.issued1985en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent[v], xiv, 146 leaves :en_US
dc.identifier99138285950001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/29175
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe influence of eugenol, a spice-based phenolic antioxidant on the growth of meat sausage lactic acid bacteriaen_US
dc.typemaster thesisen_US
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