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<title>Channels - Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat :: FRELIP Discovery
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Effect of thermal processing methods on the eating qualities and acceptability of different meat types
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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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Evaluation of factors militating against quality assessment in Oyo State, Nigeria
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Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
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Evaluation of bacteria and antibiotic resistance profiling of Wara (White soft cheese) in Oyo- State, South West, Nigeria
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DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
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A comparative assessment of the nutritional contents of ‘wara’ a West African soft cheese using calotropis procera and cymbopogon citratus as coagulants
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Carcass characteristics and meat quality of broilers fed cassava peel and leaf meals as replacements for maize and soyabean meal
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Quality and acceptability of velvet bean (mucuna pruriens) foliage ensiled with whole plant maize by West Africa dwarf sheep
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Sensory and quality evaluation of differently cured snail meat
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Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
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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
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Quality assessment of meat patties cured with ocimum gratissimum extract
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Evaluation of patties prepared from combination of beef and antelope meat
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Histological evaluation of fresh, boiled and dried beef and camel meat
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Effects of Game and Poem-Enhanced Instructional Strategies on Pupils’ Learning Outcomes in Mathematics in Bayelsa State, Nigeria
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Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria
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Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
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A discourse of the role and impacts of Nigerian judiciary in enhancing national security
