Sensory and physicochemical evaluation of suya produced from various round muscles

Subjects: “…Beef…”

Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation

Subjects: “…Beef…”

Effects of local clay pot and freezer preservation methods on beef quality attribute

Subjects: “…Beef…”

Evaluation of patties prepared from combination of beef and antelope meat

Subjects: “…Beef…”

Histological evaluation of fresh, boiled and dried beef and camel meat

Subjects: “…Beef semimembranosus…”

Qualitative evaluation of kilishi prepared from beef and pork

Subjects: “…Beef…”

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

Subjects: “…Beef…”

Actualization of strategies for beef quality control in south western Nigeria

Subjects: “…Beef…”

Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as col...

Subjects: “…Beef patties…”

Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour

Subjects: “…Beef patties…”

Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef

Subjects: “…Beef…”

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

Subjects: “…Beef…”

Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, Nigeria.

Subjects: “…Ready-to-eat beef…”

Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria

Subjects: “…beef…”

Multidrug-resistant Escherichia coli O157 contamination of beef and chicken in municipal abattoirs of Southwest Nigeria

Subjects: “…beef…”

PREVALENCE OF OXYTETRACYCLINE RESIDUE AND RESISTANT ESCHERICHIA COLI O157:H7 IN BEEF AND CHICKEN IN SELECTED CITIES OF SOUTH WESTERN NIGERIA

Subjects: “…Beef,…”