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<title>Channels - Qualitative evaluation of kilishi prepared from beef and pork :: FRELIP Discovery
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Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
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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 variation of kilishi from different locations in Nigeria
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Sensory and physicochemical evaluation of suya produced from various round muscles
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Quality characteristics and microbial status of beef smoked with different plant materials
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Evaluation of the effects of various additives on the acceptability of kilishi
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Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
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Processing characteristics and micro-structural evaluation of kilishi under different processing methods
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Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
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Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
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Histological evaluation of fresh, boiled and dried beef and camel meat
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
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Actualization of strategies for beef quality control in south western Nigeria
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Effects of local clay pot and freezer preservation methods on beef quality attribute
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DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
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Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
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Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, 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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Multidrug-resistant Escherichia coli O157 contamination of beef and chicken in municipal abattoirs of Southwest Nigeria
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PREVALENCE OF OXYTETRACYCLINE RESIDUE AND RESISTANT ESCHERICHIA COLI O157:H7 IN BEEF AND CHICKEN IN SELECTED CITIES OF SOUTH WESTERN 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
