Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution
Adeniyi A. Ogunjobi1*, Bukola C. Adebayo-Tayo2 and Adenike A. Ogunshe1
1Department of Botany and Microbiology Univerity of Ibadan, Ibadan, Nigeria.
2Department of Botany and Microbiology, University of Uyo, P.M.B. 1017, Uyo Akwa Ibom State.
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