Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste
BO Alao, AB Falowo - … Journal of Agriculture-Food Science and …, 2022 - agrifoodscience.com
This study assessed the proximate composition, sensory quality and consumer acceptability
of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) …
of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) …
[PDF][PDF] The 1st International Conference on Local Resource Exploitation
PNK Mouafo, YJ Nono, A Mbawala - lorexp.org
The aim of this work was to improve the organoleptic and textural qualities of fresh cheeses,
produced exclusively by lactic coagulation, by incorporating into them, pre-treated or …
produced exclusively by lactic coagulation, by incorporating into them, pre-treated or …