Effect of time and temperature on the proximate and sensory parameter of roasted beef (suya).
EE Adomeh, NE Ogbeifun - Sustainability, Agri, Food and Environmental …, 2023 - safer.uct.cl
In this study, different time and temperature effect were examined on the proximate and
sensory parameter of roasted beef (suya). The proximate composition, and sensory …
sensory parameter of roasted beef (suya). The proximate composition, and sensory …
Sensory and physicochemical evaluation of suya produced from various round muscles
BR Gandi, OO Olusola, RN Abunwune, RS Makama… - 2016 - repository.ui.edu.ng
A study was conducted to evaluate Suya produced from various round muscles (Rectus
femoris, Semi-tendinosus, Biceps-femoris, Semi membranosusand Vastus lateralis) for …
femoris, Semi-tendinosus, Biceps-femoris, Semi membranosusand Vastus lateralis) for …
ASSESSMENT OF MICROBIAL STATUS OF COOKED PORK SOLD IN KASIT INTERNATIONAL PIG MARKET, KADUNA STATE, NIGERIA.
BR Gandi, S Joseph, RS Makama… - Nigerian Journal of …, 2019 - njap.org.ng
This study analysed the quality and microbial load of cooked pork sold in Kasit International
Pig Market, Zangon-Kataf Local Government Area Kaduna State. A total of 24 cooked pork …
Pig Market, Zangon-Kataf Local Government Area Kaduna State. A total of 24 cooked pork …