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Research Article
Vol. 29, Issue 2
BACTERIOLOGICAL QUALITY OF PROCESSED, PACKAGED AND STORED CONOPHOR (Tetracarpidium conophorum) NUTS
The present study dealt with the formulation and bacteriological quality assessment of two novel methods for processing of conophor (Tetracarpidium conophorum) nuts as food. Cooked-and-roasted (CR) and steeped-and-roasted (SR) conophor nuts stored for 28 days in air-tight transparent glass bottles at room temperature (30±2°C) were analyzed for ...
