Open AccessEffects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits
Author(s) -
O. K. Ogunsola,
A. Okubanjo
Publication year - 2010
Language(s) - English
Resource type - Journals
ISSN - 1119-4308
DOI - 10.4314/tjas.v4i2.49944
Subject(s) - curing (chemistry) , brine , organoleptic , food science , tenderness , chemistry , materials science , composite material , organic chemistry