Similar Items: Qualitative evaluation of kilishi prepared from beef and pork
- Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
- Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
- Evaluation of patties prepared from combination of beef and antelope meat
- Quality variation of kilishi from different locations in Nigeria
- Evaluation of the effects of various additives on the acceptability of kilishi
- Sensory and physicochemical evaluation of suya produced from various round muscles