Quality of breakfast sausage containing legume flours as binders

Subjects: “…Breakfast sausage…”

Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage

Subjects: “…Breakfast sausage…”

Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage

Subjects: “…Sausage…”

Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage

Subjects: “…Frankfurter sausage…”