Comparative Assessment of Starter Culture-Fermented Condiments Made from Seeds of Citrullus lanatus (Watermelon)
Fatimat O. Adebayo & Smart O. Obiekezie · South Asian Journal of Research in Microbiology · 2018
Aim: This study was conducted to assess fermented condiments that were made from watermelon seeds, using isolated organisms from traditional fermentation as starter-cultures. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Dept. of...
Open access
Research Article
10.9734/sajrm/2018/v1i1705