Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides,
physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a …
physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a …
[PDF][PDF] CAN INDIGENOUS CULINARY SPICES IN NIGERIA COMPETE SUSTAINABLY IN THE GLOBAL MARKET? AN OPINION
S Shitu, AS Olayinka, SI Kolo - USING Citrullus colocynthis, Ricinus … - researchgate.net
There is an increasing sustainability concern about the source and safety of food in the
markets, this is aggravated by globalization and glocalization of food supply chains. With …
markets, this is aggravated by globalization and glocalization of food supply chains. With …