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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17456
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dc.contributor.authorYAKUBU, C M-
dc.contributor.authorJames, S-
dc.contributor.authorJames, Y-
dc.contributor.authorMadugu, I M-
dc.date.accessioned2023-01-18T10:52:49Z-
dc.date.available2023-01-18T10:52:49Z-
dc.date.issued2018-10-15-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/17456-
dc.description.sponsorshipSelfen_US
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technology (NIFST)en_US
dc.relation.ispartofseries2018;397 - 398-
dc.titleMicrobiological and sensory attributes of ginger flavoured zobo drinken_US
dc.typeOtheren_US
Appears in Collections:Food Science & Technology

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