African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

Oranusi S.
  • Oranusi S.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Onibokun E. A.
  • Onibokun E. A.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Obafemi Y.D.
  • Obafemi Y.D.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Dureke G.
  • Dureke G.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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  •  Received: 28 June 2018
  •  Accepted: 30 August 2018
  •  Published: 30 November 2018

How to cite this article

APA /
Oranusi, S., Onibokun, E. A., Obafemi, Y.D., & Dureke, G. (2018). Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria. African Journal of Food Science, 12(11), 336-346.
Chicago /
Oranusi S., Onibokun E. A. Obafemi Y.D. and Dureke G.. "Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria." African Journal of Food Science 12, no. 11 (2018): 336-346.
MLA /
Oranusi S., Onibokun E. A. Obafemi Y.D. and Dureke G.. "Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria." African Journal of Food Science 12.11 (2018): 336-346.
DOI /
https://doi.org/10.5897/AJFS2018.1737
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/EFD1DD958866

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This article is published under the terms of the Creative Commons Attribution License 4.0

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