Similar Items: Evaluation of the effects of various additives on the acceptability of kilishi
- Qualitative evaluation of kilishi prepared from beef and pork
- Processing characteristics and micro-structural evaluation of kilishi under different processing methods
- Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
- Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
- Quality variation of kilishi from different locations in Nigeria
- Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)