African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

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.
Email: [email protected], [email protected]

  •  Accepted: 04 October 2005
  •  Published: 31 December 2005

How to cite this article

APA /
Ogunjobi, A. A., Adebayo-Tayo, B. C., & Ogunshe, A. A. (2005). Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution. African Journal of Biotechnology , 4(12), 1409-1412.
Chicago /
Adeniyi A. Ogunjobi, Bukola C. Adebayo-Tayo and Adenike A. Ogunshe. "Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution." African Journal of Biotechnology 4, no. 12 (2005): 1409-1412.
MLA /
Adeniyi A. Ogunjobi, Bukola C. Adebayo-Tayo and Adenike A. Ogunshe. "Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution." African Journal of Biotechnology 4.12 (2005): 1409-1412.
DOI /
https://doi.org/10.5897/AJB2005.000-3179
URL /
https://academicjournals.org/journal/AJB/article-abstract/A71F53612079

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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