Open AccessControl of Particle Size and the Use of Sensory Evaluation in the Process Standardization of Dambunnama: A Shredded, Dry Meat Product
Author(s) -
Hauwa Ladi Yusuf,
Umar Garba
Publication year - 2021
Publication title -
international journal of science and technoledge
Language(s) - English
Resource type - Journals
ISSN - 2321-919X
DOI - 10.24940/theijst/2021/v9/i7/st2107-019
Subject(s) - mathematics , food science , sensory analysis , aroma , statistics , chemistry