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Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
Five muscles, semitehdinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Trceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked with four different spices; ginger (A) garlic (B),...
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2016
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