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<title>Channels - Sensory and quality evaluation of differently cured snail meat :: FRELIP Discovery
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Quality assessment of meat patties cured with ocimum gratissimum extract
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Comparison of economic feasibility and sensory characteristics of giant land snail with selected bushmeats
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Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
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Effects of Antibiotics, Salt and pH on the Hatchability of Fasciola Gigantica Eggs: Short Communication
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Effect of iso-thermal treatment on the corrosion behaviour of low carbon steel (Nigerian C2R grade) in a buffered solution containing chloride and carbonate ions
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Physical characteristics, nutritive value and preference of zebu heifers for ensiled mixtures of corn cob, cassava peel and urea
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Effect of thermal processing methods on the eating qualities and acceptability of different meat types
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Characterisation of indigenous helmeted guinea fowls in Nigeria for meat and egg production
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Foraging behaviour responses in the African giant land snail achatina achatina
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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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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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Effect of brine concentration and curing time on quality attributes of cooked turkey laps
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Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits
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Modelling of 4-Carboxyl-2, 6-dinitrobenzenediazonium ion (CDNBD) hydrolysis through addition of Water and Alkaline Buffer in a strongly acidic medium.
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Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
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Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
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Occurrence and distribution of rhabditis axei (rhabditida; rhabditidae) in African giant snails in southwestern Nigeria
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Effect of stocking density on the welfare, haematology and serum biochemical indices of broiler chickens
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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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Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
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Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
