Critical Control Points Involving Calcium Hypochlorite and Storage Temperatures for Microbial Safety and Physico-Chemical Attributes of Oysters (Crassostrea gasar) von Efiuvwevwere, Bernard J.O., Ogugbue, Chimezie J., Emoghene, Godwin, ue, Augustine K. Ngbara

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Incidence of yam ( Discorea rotundata Poir) rots, inoculation-induced quality changes, and control by chemical fungicides and modified atmospheres von Efiuvwevwere, Bernard J.O, Nwachukwu, Ejikeme

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Influence of fermentation time and an 'indigenous tenderiser' (Kanwa) on the microbial profile, chemical attributes and shelf-life of rice masa (a Nigerian fermented product) von Efiuvwevwere, B.J, Ezeama, C.F

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Microbiological characteristics and deteriorative changes of 'k woka' (a nigerian non-fermented maize dish) produced using potassium sorbate and various steaming treatment von Efiuvwevwere, Bernard J. O., Amadi, Lawrence O.

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Development of chilling injury symptoms in stored tomato fruit (Lycopersicon esculentum Mill) von Efiuvwevwere, Bernard J O, Thorne, Stuart N

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Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill) von Thorne, Stuart N, Efiuvwevwere, Bernard J O

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Effects of packaging materials following ethanol and benomyl treatments on chemical and microbiological changes in tomato (Lycopersicon esculentum) fruits von Efiuvwevwere, Bernard J O, Uwanogho, Gregson U

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