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<title>Channels - Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria :: FRELIP Discovery
Channels Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
importance at Oko-Oba abbatoir,Lagos state
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
Evaluation of patties prepared from combination of beef and antelope meat
Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
Histological evaluation of fresh, boiled and dried beef and camel meat
Quality assessment of meat patties cured with ocimum gratissimum extract
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age
Performance and tenderness of meat-type chicken fed soybean and benniseed based diets supplemented with microbial phytase
Characterisation of indigenous helmeted guinea fowls in Nigeria for meat and egg production
Consumer perception of chicken meat from broilers fed natural pigment sources
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
Carcass and meat characteristics of grass cutter (thryonomys swinderianus)
Sensory and quality evaluation of differently cured snail meat
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
The consumption pattern of goat meat in Ilorin metropolis of Kwara State, Nigeria
Assessment of quail meat nuggets prepared with ocimum gratissimum extract
Effect of thermal processing methods on the eating qualities and acceptability of different meat types
Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE
Carcass characteristics and meat quality of broilers fed cassava peel and leaf meals as replacements for maize and soyabean meal
