Similar Items: DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
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- 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
- Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
- Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
- Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat