Results for "Organoleptic" Showing 1 - 13 results of 13 Laminas_Feed_Writer 2 (https://getlaminas.org) https://search.frelip.org/Search/Results?sort=last_indexed+desc&limit=50&lookfor=%22Organoleptic%22&type=Subject&lng=en 13 0 50 Proximate and organoleptic analysis of plantain-based snack (plantain mosa) and puff-puf Mon, 01 Jan 2024 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11021 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11021 Conference Proceeding 2024 0 Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat Sun, 01 Jan 2012 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11025 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11025 Article 2012 0 Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria Tue, 01 Jan 2013 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11027 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11027 Article 2013 0 Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria Tue, 01 Jan 2013 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11028 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11028 Article 2013 0 Evaluation of patties prepared from combination of beef and antelope meat Fri, 01 Jan 2016 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11034 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11034 Article 2016 0 Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack Tue, 01 Jan 2019 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11044 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11044 Article 2019 0 Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin Sun, 01 Jan 2023 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11052 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11052 Article 2023 0 Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes Sun, 01 Jan 2023 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11053 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F11053 Article 2023 0 Qualitative evaluation of kilishi prepared from beef and pork Tue, 01 Jan 2008 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4721 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4721 Article 2008 0 Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon Thu, 01 Jan 2009 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4722 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4722 Article 2009 0 Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses Sun, 01 Jan 2012 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4724 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4724 Article 2012 0 Quality characteristics and microbial status of beef smoked with different plant materials Wed, 01 Jan 2014 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4735 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4735 Article 2014 0 Sensory and physicochemical evaluation of suya produced from various round muscles Fri, 01 Jan 2016 01:42:16 -0500 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4737 https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4737 Article 2016 0