Efficacy of lemon juice ogi-steep liquor in the reduction of aflatoxigenic fungi growth during processing of dried sliced yam von Ajayeoba, T.A., Bamidele, T.S., Oyawoye, O.M., Ijabadeniyi, O.A.

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Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples von Ijabadeniyi, O. A., Pillay, Y.

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MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE von Ijabadeniyi, O.A, Mbedla, A, Ajayeoba, T.A

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Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips von Tomlins, K. I., Ijabadeniyi, O. A., Adegunwa, M. O., Henshaw, Folake, Sobukola, O. P., Oyedeji, A. B., Sanni, L. O.

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Inactivation of Listeria monocytogenes ATCC 7644 on tomatoes using sodium docecyl sulphate, levulinic acid and sodium hypochlorite solution von E. Mnyandu, O.A. Ijabadeniyi, S. Singh

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INACTIVATION OF LISTERIA MONOCYTOGENES ATCC 7644 ON TOMATOES USING SODIUM DODECYL SULPHATE, LEVULINIC ACID AND SODIUM HYPOCHLORITE SOLUTION von Mnyandu, E, Ijabadeniyi, O.A, Singh, S

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