-
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
-
Sensory and physicochemical evaluation of suya produced from various round muscles
-
Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
-
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
-
Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria
-
Evaluation of patties prepared from combination of beef and antelope meat
-
Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
-
Assessment of quail meat nuggets prepared with ocimum gratissimum extract
-
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
-
Quality characteristics and microbial status of beef smoked with different plant materials
-
Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
-
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
-
Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
-
Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
-
Foodborne Pathogens On Meat Stored Central Cold Rooms In Ibadan And Their Susceptibility To Antimicrobial Agents
-
Qualitative evaluation of kilishi prepared from beef and pork
-
Meat quality characteristics of male and female common eland (Tragelaphus oryx)
-
Evaluation of socio-economic characteristics, preference and consumption pattern of meat among the inhabitants of Yewa in Ogun State Nigeria
-
Proximate composition and microbial characteristics of processed tiger nut milk (cyperus esculentus)
-
A comparison of the quality characteristics of goat meat with that of sheep meat
-
Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
-
The effect of muscle type and ageing on Near Infrared (NIR) Spectroscopy classification of game meat species using a portable instrument
-
Proximate and organoleptic analysis of plantain-based snack (plantain mosa) and puff-puf
-
Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
