Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Gas Chromatography-Mass Spectrometry (GC-MS) Characterization of Steam Trapped During the Deep Frying of Beans Cake (Akara) and Pork Meat
Authored by
Ezenwali, Moses Obinna
Department of Applied Biochemistry, Faculty of Biological Sciences, Enugu State University of Science and Technology, Enugu State, Nigeria and Brain-Phosphorylationship Scientific Solution Services, 5th Floor, Right Wing No.9 Ogui Road Enugu, Enugu State, Nigeria.
Obikwelu Cosma Ifeanyi
Department of Applied Biochemistry, Faculty of Biological Sciences, Enugu State University of Science and Technology, Enugu State, Nigeria.
Onyia Obumneme Maduka
Department of Applied Biochemistry, Faculty of Biological Sciences, Enugu State University of Science and Technology, Enugu State, Nigeria.