MICROBIOLOGICAL BASIS OF A METHOD FOR PALM WINE PRESERVATION

被引：7
|
作者：
OKAFOR, N [1 ]
机构：
[1] UNIV NIGERIA,DEPT MICROBIOL,NSUKKA,NIGERIA
来源：
JOURNAL OF APPLIED BACTERIOLOGY | 1977年 / 43卷 / 01期
关键词：
D O I：
10.1111/j.1365-2672.1977.tb00735.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：159 / 161
页数：3
相关论文
共 50 条
  • [1] PRELIMINARY MICROBIOLOGICAL STUDIES ON PRESERVATION OF PALM WINE
    OKAFOR, N
    JOURNAL OF APPLIED BACTERIOLOGY, 1975, 38 (01): : 1 - 7
  • [2] HEAT PENETRATION STUDIES IN PALM WINE PRESERVATION
    OKECHUKWU, PE
    ODILI, CM
    OKAKA, JC
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1984, 21 (06): : 355 - 358
  • [3] EFFECT OF PH ON PRESERVATION OF PALM WINE BY SULFITE
    FAPARUSI, SI
    APPLIED MICROBIOLOGY, 1969, 18 (01) : 122 - +
  • [4] Effect of preservation with Saccoglottis gabonensis on the biochemistry and sensory attributes of fermenting palm wine
    Ojimelukwe, PC
    JOURNAL OF FOOD BIOCHEMISTRY, 2001, 25 (05) : 411 - 424
  • [5] 'PALM WINE'
    MCKNIGHT, R
    CALLALOO, 1995, 18 (02) : 219 - 230
  • [6] 'Palm Wine'
    McKnight, R
    CALLALOO, 2001, 24 (02) : 551 - 561
  • [7] Role of palm wine yeasts and bacteria in palm wine aroma
    Uzochukwu, S
    Balogh, E
    Tucknot, OG
    Lewis, MJ
    Ngody, PO
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1999, 36 (04): : 301 - 304
  • [8] Role of Palm Wine Yeasts and Bacteria in Palm Wine Aroma
    Uzochukwu, Sylvia
    Balogh, Esther
    Tucknot, O.G.
    Lewis, M.J.
    Ngoddy, P.O.
    Journal of Food Science and Technology, 36 (04): : 301 - 304
  • [9] Jazz and palm wine
    Saganogo, Brahiman
    ESTUDIOS DE ASIA Y AFRICA, 2018, 53 (02) : 482 - 486
  • [10] VOLATILE CONSTITUENTS OF PALM WINE AND PALM SAP
    UZOCHUKWU, SVA
    BALOGH, E
    TUCKNOT, OG
    LEWIS, MJ
    NGODDY, PO
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1994, 64 (04) : 405 - 411
12345