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    Sensory and quality evaluation of differently cured snail meat

    Published 2013
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    Antioxidant and antimicrobial activities of African nutmeg, pepper and black pepper extract on the quality and shelf-life of chicken nuggets

    Published 2015-03
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    Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage

    Published 2015-03
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    Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits

    Published 2001-12
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    Effect of three sources of fibre and period of feeding on the performance, carcass measures, organ relative weight and meat quality in broilers

    Published 2005
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    Carcass and meat characteristics of grass cutter (thryonomys swinderianus)

    Published 2006-06
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    Quality variation of kilishi from different locations in Nigeria

    Published 2006-12
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    Processing characteristics and micro-structural evaluation of kilishi under different processing methods

    Published 2006
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    Histological evaluation of fresh, boiled and dried beef and camel meat

    Published 2007-12
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    Qualitative evaluation of kilishi prepared from beef and pork

    Published 2008-06
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    Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon

    Published 2009-04
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    Post-mortem tenderization of spent layer’s breast meat with calcium chloride

    Published 2011-02
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    Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses

    Published 2012
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    Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation

    Published 2012
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    Quality of breakfast sausage containing legume flours as binders

    Published 2013
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    Evaluation of the effects of various additives on the acceptability of kilishi

    Published 2003-12
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    Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria

    Published 2013-09
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    An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing

    Published 2013
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    Quality assessment of meat patties cured with ocimum gratissimum extract

    Published 2014-01
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    Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product

    Published 2014-07
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