African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Effect of particle size of selected composite spices on storability of fried meat

Musa Omotayo Jimoh
  • Musa Omotayo Jimoh
  • Department of Chemical and Food Sciences, College of Natural and Applied Sciences, Bells University of Technology, Ota, Nigeria.
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Taiwo Olufemi Olurin
  • Taiwo Olufemi Olurin
  • Department of Chemical and Food Sciences, College of Natural and Applied Sciences, Bells University of Technology, Ota, Nigeria.
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Oluwatosin Omolara Salako
  • Oluwatosin Omolara Salako
  • Department of Chemical and Food Sciences, College of Natural and Applied Sciences, Bells University of Technology, Ota, Nigeria.
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  •  Received: 17 September 2018
  •  Accepted: 13 November 2018
  •  Published: 31 January 2019

How to cite this article

APA /
Jimoh, M. O., Olurin, T. O., & Salako, O. O. (2019). Effect of particle size of selected composite spices on storability of fried meat. African Journal of Food Science, 13(1), 1-9.
Chicago /
Musa Omotayo Jimoh, Taiwo Olufemi Olurin and Oluwatosin Omolara Salako  . "Effect of particle size of selected composite spices on storability of fried meat." African Journal of Food Science 13, no. 1 (2019): 1-9.
MLA /
Musa Omotayo Jimoh, Taiwo Olufemi Olurin and Oluwatosin Omolara Salako  . "Effect of particle size of selected composite spices on storability of fried meat." African Journal of Food Science 13.1 (2019): 1-9.
DOI /
https://doi.org/10.5897/AJFS2018.1756
URL /
https://academicjournals.org/journal/AJFS/article-abstract/92DB93359777

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

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