Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)
F. O. Adebayo · Asian Food Science Journal · 2018
Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus). Study Design: This work was a laboratory experimental design study. Place and Duration of Study: Dept. of Microbiology (Food a...
Open access
Research Article
10.9734/AFSJ/2018/39668