Sensory and physicochemical evaluation of suya produced from various round muscles

Subjects: “…Organoleptic…”

Proximate and organoleptic analysis of plantain-based snack (plantain mosa) and puff-puf

Subjects: “…Organoleptic analysis…”

Evaluation of patties prepared from combination of beef and antelope meat

Subjects: “…Organoleptic…”

Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack

Subjects: “…Organoleptic…”

Qualitative evaluation of kilishi prepared from beef and pork

Subjects: “…Organoleptic properties…”

Quality characteristics and microbial status of beef smoked with different plant materials

Subjects: “…Organoleptic…”

Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria

Subjects: “…Organoleptic…”

Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria

Subjects: “…Organoleptic…”

Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes

Subjects: “…Organoleptic…”

Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon

Subjects: “…Organoleptic properties…”

Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses

Subjects: “…Organoleptic…”

Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

Subjects: “…Organoleptic…”

Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin

Subjects: “…Organoleptic…”