Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat
Author:
Affiliation:
1. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2016.1225536
Reference21 articles.
1. AOAC International. (2000). Official methods of analysis (20th ed.). Gaithersburg, MD: Author.
2. Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria
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