Open AccessEffect of processing and preservation method on the organoleptic and shelf life of meat products
Author(s) -
ML Egbo,
A. M. Bamgbose,
O. M. Oyawoye,
R. M. Sani
Publication year - 2010
Language(s) - English
DOI - 10.4314/tjas.v4i2.49947
Subject(s) - organoleptic , shelf life , food science , roasting , taste , mathematics , tenderness , cooking methods , meat packing industry , chemistry