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<title>Channels - Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon :: FRELIP Discovery
Channels Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
Histological evaluation of fresh, boiled and dried beef and camel meat
Evaluation of patties prepared from combination of beef and antelope meat
Qualitative evaluation of kilishi prepared from beef and pork
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
Quality characteristics and microbial status of beef smoked with different plant materials
Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
Sensory and physicochemical evaluation of suya produced from various round muscles
DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
Effects of cymbopogon citratus extract on quality of chevon patties during storage
Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
Actualization of strategies for beef quality control in south western Nigeria
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
Effects of local clay pot and freezer preservation methods on beef quality attribute
Assessment of quail meat nuggets prepared with ocimum gratissimum extract
Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria
