Similar Items: Quality assessment of meat patties cured with ocimum gratissimum extract
- Assessment of quail meat nuggets prepared with ocimum gratissimum extract
- Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
- Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
- Evaluation of patties prepared from combination of beef and antelope meat
- Sensory and quality evaluation of differently cured snail meat
- Effects of cymbopogon citratus extract on quality of chevon patties during storage