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<title>Channels - Effect of thermal processing methods on the eating qualities and acceptability of different meat types :: FRELIP Discovery
Channels Effect of thermal processing methods on the eating qualities and acceptability of different meat types
Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
Performance and tenderness of meat-type chicken fed soybean and benniseed based diets supplemented with microbial phytase
Sensory and quality evaluation of differently cured snail meat
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
Carcass characteristics and meat quality of broilers fed cassava peel and leaf meals as replacements for maize and soyabean meal
Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, Nigeria.
Knowledge, adherence and quality of life among type 2 diabetes mellitus Patients
Quality and acceptability of velvet bean (mucuna pruriens) foliage ensiled with whole plant maize by West Africa dwarf sheep
Performance and egg quality traits of egg-type chickens fed cottonseed cake based diets
Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
Assessment of consumers acceptability and its socio-economic effect on their patronage at U&I fast food in the University of Ibadan, Oyo State, Nigeria
Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
The determinants of rice farmers’ productivity in Ekiti State, Nigeria
"Evaluation of soil thermal diffusivity algorithms at two equatorial sites in West Africa"
Comparison analyses of different models used to determine soil thermal conductivity and diffusivity at nimex site, Ibadan
An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
Quality assessment of meat patties cured with ocimum gratissimum extract
Mycobacterium fortuitum from lesions of slaughtered pigs in Ibadan, Nigeria
An Investigation into the Thermal Properties of Termite Mound Clay Applicable to Grain Silo Construction
Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria
