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Evaluation of the effects of variation in ingredient composition on the eating qualities of suya.
The semimembrenous muscle from singed beef carcass was trimmed of all visible bones andn connective tissue. The meat was sliced into thin sheet of 0.15- 0.3cm thick and between 5.0 - 9.0 cm long. The experiment comprised of five treatments. Treatment one (T1) In served as the control, with all ingr...
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2004
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