Author

E. N. Nse

Institution: University of Ibadan

Observed institution: University of Ibadan

OpenAlex ID: A5069477679

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

1992 · G. O. Adegoke, E. N. Nse, et al. · Food / Nahrung · 27

Works count: 1

Citation count: 27

H-index: 1

I10-index: 1