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Similar Items: Histological evaluation of fresh, boiled and dried beef and camel meat

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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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Quality characteristics and microbial status of beef smoked with different plant materials
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Preliminary studies on processing characteristics of smoked dried beef (kundi) at varying salt levels
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Microbial load, cholesterol levels and sensory quality of hard-boiled commercial eggs
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Qualitative evaluation of kilishi prepared from beef and pork
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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Actualization of strategies for beef quality control in south western Nigeria
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Nutritive evaluation of differently processed mucuna seeds for ruminants
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Effects of local clay pot and freezer preservation methods on beef quality attribute
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Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
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Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
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Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
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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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Sensory and quality evaluation of differently cured snail meat
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Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria
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Sensory and physicochemical evaluation of suya produced from various round muscles
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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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Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, 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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Multidrug-resistant Escherichia coli O157 contamination of beef and chicken in municipal abattoirs of Southwest Nigeria