Effect of processing, storage days and storage temperatures on lipid oxidation and palatability of processed snail meat products
I Iwanegbe, JO Igene, GU Emelue… - Asian Food Science …, 2018 - asian.go4sending.com
The effect of processing methods, storage days (d) and storage temperatures on the lipid
oxidation and palatability of processed snail meat products was carried out in this study …
oxidation and palatability of processed snail meat products was carried out in this study …
[PDF][PDF] Monitoring the Effects of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products
I Iwanegbe, JO Igene, GU Emelue, JU Obaroakpo - researchgate.net
The effect of processing methods, storage days (d) and storage temperatures on the lipid
oxidation and palatability of processed snail meat products was carried out in this study …
oxidation and palatability of processed snail meat products was carried out in this study …