OMORODION, Nnenna Jennifer; OLUBUKOLA E, Olanrewaju. Effect Of Traditional and Modern Cooking Methods on the Microbial and Physicochemical Quality of Jollof Rice. Vokasi Unesa Bulletin of Engineering, Technology and Applied Science, [S. l.], v. 2, n. 2, p. 356–365, 2025. DOI: 10.26740/vubeta.v2i2.36998. Disponível em: https://journal.unesa.ac.id/index.php/vubeta/article/view/36998. Acesso em: 3 nov. 2025.