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Autor:
Kolade Idowu, Yusuff Ayinde Gbolagade, Emmanuel Ilesanmi Adeyeye, Abioye Rauf Olatoye, O. A. Oseni, Kayode Olugbenga Popoola
Publikováno v:
Sustainable Food Production. 8:1-16
The article reports the amino acid composition of Nigerian beef jerky meat called Kilishi. Kilishi is consumed dry, hence determination was on dry weight basis. Sample was purchased in Ado-Ekiti, Nigeria. Amino acid values were highest for non-essent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8e146f8d90e319bb39f241f29640847
https://doi.org/10.18052/www.scipress.com/sfp.8.1
https://doi.org/10.18052/www.scipress.com/sfp.8.1
