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Publications by TO Okonkwo

Meat Yield and the Effects of Curing on the Characteristics of Snail Meat

English

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Studies on Curing of Meat Products-I

Nippon Suisan Gakkaishi

Aquatic Science

English

The EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSING

Ankara Universitesi Veteriner Fakultesi Dergisi

English

Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat

Food Science of Animal Resources

English

The Effect of Triticales on the Yield and Meat Quality of Broilers

Tehnologija mesa

English

Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat

Analytical Chemistry

English

On the Extract of Meat

Multidisciplinary

English

Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. IV. Effect on Meat Quality

Agricultural and Biological Chemistry

English

Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.

Nihon Yoton Gakkaishi

English

Overview of Sodium Nitrite as a Multifunctional Meat-Curing Ingredient

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Manufacturing Engineering

English