Author

Olusegun D. Oshibanjo

ORCID 0000-0001-5619-5925Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Microbiology· 1

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Approach:statistical model· 1

Frequent Co-Authors

Odion O. IkhimiukoriD· 1 shared

Activity by Year

2019-2019 · peak 1/yr

1 paper

Recent·Most cited

MicrobiologybioRxivPreprintJan 2, 2019

Effects of partial, combined and total replacement of sodium chloride in beef sausage on microbial load, sensory acceptability and physical properties

Olusegun D. Oshibanjo, Odion O. Ikhimiukor

This study evaluates replacing sodium chloride in beef sausage with potassium chloride, potassium lactate, or calcium ascorbate at different concentrations to assess microbial load, sensory acceptability, and physical properties.

DOI 10.1101/506071

statistical model

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