The effects of thermal processing on the quality factors of formulated periwinkle based products
| dc.contributor.author | Ariahu, Charles Chukwuma | |
| dc.date.accessioned | 2025-10-15T15:06:42Z | |
| dc.date.available | 2025-10-15T15:06:42Z | |
| dc.date.issued | 1990 | |
| dc.description | xx,323p. | |
| dc.description.abstract | The periwinkle is a marine mollusc that serves as a source of animal protein for the coastal people in Nigeria. The traditionally processed periwinkle is highly perishable and capable of harbouring toxigenic microorganisms. Thermal processing, unlike cold storage and dehydration, would assure the destruction of these microorganisms including their toxins while extending the shelf life of periwinkle products. Investigations were therefore carried out to establish indices for quality grading of fresh periwinkle ( Tympanostomus fuscatus) | |
| dc.identifier.citation | Ariahu, C. C. (1990). The effects of thermal processing on the quality factors of formulated periwinkle based products, Department of Food Science and Technology, Faculty of Technology. | |
| dc.identifier.other | ror.org/04nhqa82 | |
| dc.identifier.uri | https://ir.oauife.edu.ng/handle/123456789/7107 | |
| dc.language.iso | en | |
| dc.publisher | Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife. | |
| dc.title | The effects of thermal processing on the quality factors of formulated periwinkle based products | |
| dc.type | Thesis |