Microbiological Quality and Shelf Life of Pickled African Walnut (Tetracarpidium conophorum) Preserved with Lactic and Citric Acids
V. C. Eze, N. Maduka, I. Ahaotu & N. N. Odu · Microbiology Research Journal International · 2019
The short shelf life of locally processed ready-to-eat African walnut is a challenge limiting its utilisation. Pickling is an ancient traditional practice of preserving certain types of food. Therefore, the addition of organic acids to African walnut pickle is aimed at elongating...
Open access
Research Article
10.9734/MRJI/2018/45226