Open AccessKeeping Quality of Rabbit Meat Floss Prepared with Different Oils and Stored in Three Packaging Materials
Author(s) -
O.A. Adediran,
R.O. Awodoyin,
E.O. Irikefe-Ekeke,
C Onuzuluike,
O. E. Jenfa,
D.O. Oshibanjo,
T.O. Faniyi,
O.O. Olusola,
A. B. Omojola
Publication year - 2021
Publication title -
journal of agricultural and biomedical sciences
Language(s) - English
Resource type - Journals
eISSN - 2710-138X
pISSN - 2226-6410
DOI - 10.53974/unza.jabs.5.4.764
Subject(s) - tbars , food science , iodine value , canola , palm oil , thiobarbituric acid , chemistry , factorial experiment , mathematics , antioxidant , biochemistry , lipid peroxidation , statistics