Open AccessShelf stability of processed cocoyam flour during storage at room temperature (28.0 2C) for a period of four months
Author(s) -
I. Okwu G.,
R A C K A,
A. Osawaru A.
Publication year - 2021
Publication title -
african journal of microbiology research
Language(s) - English
Resource type - Journals
ISSN - 1996-0808
DOI - 10.5897/ajmr2020.9404
Subject(s) - total viable count , food science , aflatoxin , rhizopus , mucor , shelf life , aspergillus flavus , penicillium , micrococcus luteus , micrococcus , fusarium , staphylococcus epidermidis , aspergillus , chemistry , staphylococcus aureus , biology , bacteria , microbiology and biotechnology , horticulture , fermentation , genetics
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