Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution

African Journal of Biotechnology

Volumn 4, Issue 12, 2005, Pages 1409-1412

  Ogunjobi, Adeniyi A ^a   Adebayo Tayo, Bukola C ^b   Ogunshe, Adenike A ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b UNIVERSITY OF UYO   (Nigeria)

Author keywords

Brine; Fermentation; Irish potato; Microbes; Proximate analysis; Sensory evaluation

Indexed keywords

CARBOHYDRATE; LACTIC ACID; MINERAL;

ARTICLE; ASH; BACILLUS; FERMENTATION; FLAVOBACTERIA; HYDROLYSIS; LACTOBACILLUS; MICROBIOLOGY; MICROCOCCUS; MICROFLORA; MICROORGANISM; NONHUMAN; ORGANOLEPTIC PROPERTY; PH MEASUREMENT; POTATO; QUALITATIVE ANALYSIS; ROOM TEMPERATURE; STAPHYLOCOCCUS;

BACTERIA (MICROORGANISMS); FLAVOBACTERIA; FLAVOBACTERIUM; LACTOBACILLUS; MICROCOCCUS; SOLANUM TUBEROSUM; STAPHYLOCOCCUS;

EID: 29144449470     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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