Microbiological quality of fermented cassava flour 'kpor umilin'

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 4, 2004, Pages 317-324

  Tsav Wua, J A ^a   Inyang, C Ufot ^b   Akpapunam, M A ^b  

^a School of Vocational Studies   (Nigeria)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ASPERGILLUS; BACILLUS; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BACTERIUM ISOLATE; CASSAVA; COLIFORM BACTERIUM; CONTROLLED STUDY; ENTEROBACTER; ESCHERICHIA COLI; FERMENTED PRODUCT; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GEOTRICHUM CANDIDUM; HEALTH EDUCATION; LACTOBACILLUS; LEUCONOSTOC; MICROCOCCUS; MOULD; NONHUMAN; PENICILLIUM; PROTEUS; SACCHAROMYCES; SANITATION; STAPHYLOCOCCUS; STREPTOCOCCUS; YEAST;

COLONY COUNT, MICROBIAL; FERMENTATION; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; MANIHOT; NIGERIA;

ASPERGILLUS; BACTERIA (MICROORGANISMS); ENTEROBACTER; ESCHERICHIA COLI; FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; LACTOBACILLUS; LEUCONOSTOC; MANIHOT ESCULENTA; MICROCOCCUS; PENICILLIUM; SACCHAROMYCES; STAPHYLOCOCCUS; STREPTOCOCCUS;

EID: 4644371490     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480410001225238     Document Type: Article

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