Nutritional Characteristics and Consumer Acceptability of Sausages With Different Combinations of Goat and Beef Meats

Functional Foods in Health and Disease
doi 10.31989/ffhd.v6i1.224
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Functional Food Center

Related search

Histomorphometry and Immunohistochemistry of Beef Sausages.

Journal of Clinical Pathology
MedicineForensic MedicinePathology
1990English

Producing Tender and Flavoursome Beef With Enhanced Nutritional Characteristics

Proceedings of the Nutrition Society
MedicineNutritionDietetics
2001English

Nutritional Regime Effects on Quality and Yield Characteristics of Beef

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1978English

Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

International Journal of Food Science and Technology
IndustrialManufacturing EngineeringFood Science
2010English

Effects of Different Cooking Methods on the Consumer Acceptability of Chevon

African Journal of Biotechnology
2011English

Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges

Journal of the Science of Food and Agriculture
NutritionDieteticsCrop ScienceFood ScienceBiotechnologyAgronomy
2012English

Nutritional Attributes, Bioactive Components and Overall Acceptability of Pineapple Grown Under Different Farming System

Journal of Applied and Natural Science
2017English

Consumer Acceptance of Commercial Natural and/or Organic Processed Meats

2008English

Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum Aestivum-Sesame Indicum) Composite Bread Blends

Journal of Nutritional Health & Food Science
2016English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy