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pro vyhledávání: '"I. M. Samuel"'
Autor:
A. O. Musa, K. S. Ojo, E. A. Ajiboso, I. M. Samuel, K. K. Arasi, S. J. Ayoola, M. A. Haruna, T. Y. Adeniji, S. G. Ademola, A. A. Odunsi, A. O. Akinwumi
Publikováno v:
European Journal of Nutrition & Food Safety. :105-117
This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat. A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30a99da0a662160fd34f179f5795d3c3
https://doi.org/10.9734/ejnfs/2022/v14i101288
https://doi.org/10.9734/ejnfs/2022/v14i101288
