{"title":"选定香料制作的尼日利亚当地奥哈菜的比较质量评价;达瓦达瓦(大叶Parkia biglobosa), UDA(埃塞俄比亚木霉),乌齐扎(几内亚派珀)和埃胡鲁(肉豆蔻单霉)","authors":"O. En","doi":"10.33545/26646064.2021.v3.i1a.41","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":418006,"journal":{"name":"International Journal of Agriculture and Nutrition","volume":"53 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative quality evaluation of nigerian local oha dish produced with the selected spices; Dawadawa (Parkia biglobosa), UDA (Xylopia aethiopica), Uziza (Piper guineense) and Ehuru (Monodora myristica)\",\"authors\":\"O. En\",\"doi\":\"10.33545/26646064.2021.v3.i1a.41\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":418006,\"journal\":{\"name\":\"International Journal of Agriculture and Nutrition\",\"volume\":\"53 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Agriculture and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33545/26646064.2021.v3.i1a.41\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Agriculture and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33545/26646064.2021.v3.i1a.41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Comparative quality evaluation of nigerian local oha dish produced with the selected spices; Dawadawa (Parkia biglobosa), UDA (Xylopia aethiopica), Uziza (Piper guineense) and Ehuru (Monodora myristica)