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<title>Channels - PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE :: FRELIP Discovery
Channels PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE
Antifungal capacity of lactic acid bacteria isolated from salad vegetables
RAFFINOSE METABOLISM AND UTILISATION BY L. PLANTARUM ISOLATED FROM INDIGENOUSLY FERMENTED CEREAL GRUELS FOR NUTRITIONAL IMPROVEMENT
NUTRITIONAL AND BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID BACTERIA-CHALLENGED SORGHUM AND ITS FERMENTATION PRODUCT
Carcass and meat characteristics of grass cutter (thryonomys swinderianus)
SELECTION, PRODUCT CHARACTERISTICS AND METABOLITE SPECTRUM OF A COMMON STARTER CULTURE FOR FUFU AND USI PRODUCTION
CHARACTERIZATION OF β-GALACTOSIDASE BY LACTIC ACID BACTERIA FROM MILK AND TRADITIONALLY FERMENTED MILK PRODUCTS FROM IBADAN
Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
Effect of acid modification on the material and compaction properties of fonio and sweet potato starches
An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
Evaluation of patties prepared from combination of beef and antelope meat
Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
Histological evaluation of fresh, boiled and dried beef and camel meat
Quality assessment of meat patties cured with ocimum gratissimum extract
Changes in some physicochemical properties of Cassia seiberiana seeds during roasting
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits
Characterisation of indigenous helmeted guinea fowls in Nigeria for meat and egg production
Sensory and quality evaluation of differently cured snail meat
Performance and tenderness of meat-type chicken fed soybean and benniseed based diets supplemented with microbial phytase
