Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat)-Reference-Cited by-同舟云学术

Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat)

Published:2020-02-13 Issue:1 Volume:42 Page:249-259
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Adeyeye Samuel Ayofemi Olalekan¹²^ORCID,Bolaji Olusola Timothy³,Abegunde Titilope Adebusola³,Idowu-Adebayo Folake⁴⁵

Affiliation:

1. Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam

2. Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam

3. Department of Food Technology, Lagos State Polytechnic, Ikorodu, Nigeria

4. Department of Food Science and Technology, Federal University Oye-Ekiti, Ekiti, Nigeria

5. Food Quality and Design Group, Wageningen University and Research, The Netherlands

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2020.1726417

Reference40 articles.

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3. Quality, functionality, and shelf life of fermented meat and meat products: A review

4. Composition and Physico-Chemical Properties of Meat from Capons Fed Cereals

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