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Quality assessment of meat patties cured with ocimum gratissimum extract
The effect of Ocimum gratissimum extract (OGE) on meat patties made from three different meat types namely beef, chevon and pork was investigated. Each meat type cured in OGE at different curing periods of 0hr, ½ hr, 1hr, 1 ½ hrs and 2 hrs were represented as treatments A B C D and E. Ocimum gratiss...
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2014-01
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