JOURNAL OF AGRICULTURAL SCIENCE AND PRACTICE
Integrity Research Journals
ISSN: 2536-7072
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASP
Start Year: 2016
Email: jasp@integrityresjournals.org
Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage
https://doi.org/10.31248/JASP2020.224 | Article Number: BFC6B3473 | Vol.5 (4) - August 2020
Received Date: 31 July 2020 | Accepted Date: 27 August 2020 | Published Date: 30 August 2020
Authors: Akinduro, V. O.* , Asaniyan, E. K. and Osho, I. B.
Keywords: food, Anti-bacterial, micro-organisms, spices, spoilage.
APA STYLE
Akinduro, V. O., Asaniyan, E. K., & Osho, I. B. (2020). Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage. Journal of Agricultural Science and Practice, 5(4), 174-183.
HARVARD STYLE
Akinduro, V. O., Asaniyan, E. K. and Osho, I. B. 2020. Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage. Journal of Agricultural Science and Practice, 5(4), Pp. 174-183.
VANCOUVER STYLE
Akinduro VO, Asaniyan EK & Osho IB. Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage. Journal of Agricultural Science and Practice. 2020 Aug 30:5(4): 174-183.
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