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

Simple item page
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.titleThe influence of eugenol, a spice-based phenolic antioxidant on the growth of meat sausage lactic acid bacteriaen_US
dc.typemaster thesisen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Adejumo_The_influence.pdf
Size:
17.31 MB
Format:
Adobe Portable Document Format
Download

Collections

FGPS - Electronic Theses and Practica