Zobrazeno 1 - 8
of 8
pro vyhledávání: '"J. O. Igene"'
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment, Vol 1, Pp 41-49 (2001)
Lean meat from the hind quarters of bovine (Bos indicus) and spices were obtaine from Maiduguri Monday Market Ltd. The meat was processed into dambun nama after the meat pieces had been treated with polyphosphate (0.3%) alone, and combination of 0.2%
Externí odkaz:
https://doaj.org/article/de9e8806878d4a5e889e7b38839a2903
Publikováno v:
Nigerian Journal of Animal Production. 26:98-105
This study was conducted to determine the different cuts and nomenclatures, of beef and edible offal fabricated, merchandised and utilized in Nigeria using Kano and Maiduguri as centres for data collection. Results obtained indicated that twenty two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7115e89c13318ad2a62d5f721668346e
https://doi.org/10.51791/njap.v26i1.3027
https://doi.org/10.51791/njap.v26i1.3027
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Oxidation of lipids can occur in foods containing substantial amounts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93ea22bde0330f7d6c705da6c908ae45
https://doi.org/10.9734/bpi/crafs/v4/2005e
https://doi.org/10.9734/bpi/crafs/v4/2005e
Publikováno v:
Asian Food Science Journal. 6:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b3d93d501228257c0ac8e46bdbe6c6
https://doi.org/10.9734/afsj/2019/43378
https://doi.org/10.9734/afsj/2019/43378
Publikováno v:
Global Journal of Agricultural Sciences; Vol 4, No 2 (2005); 107-111
This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectivel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::485cac26e043a70981b234bf65f66501
https://doi.org/10.4314/gjass.v4i2.2233
https://doi.org/10.4314/gjass.v4i2.2233
Publikováno v:
Global Journal of Agricultural Sciences; Vol 1, No 2 (2002); 71-76
This study determined the level of soy flour appropriate for hamburger (beef patties) production. They were formulated to contain 0%, 10%, 15% and 20% of soy flour respectively with some flavouring agents. A 5-point hedonic scale was used to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::389e9e57f03f49cc805cf92bdefd77f6
https://doi.org/10.4314/gjass.v1i2.2184
https://doi.org/10.4314/gjass.v1i2.2184
Publikováno v:
Journal of health, population, and nutrition. 19(2)
In Nigeria, there is a paucity of data on the beliefs and practices of traditional healers concerning diarrhoeal diseases. This study was undertaken to provide baseline data for integrating activities of traditional healers into the national Control
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::93ecc7cb38e51ff03423ef4875e705f6
https://pubmed.ncbi.nlm.nih.gov/11503352
https://pubmed.ncbi.nlm.nih.gov/11503352
Publikováno v:
Journal of diarrhoeal diseases research. 15(4)
Awareness and knowledge of oral rehydration therapy (ORT) and preparation abilities of salt-sugar solution (SSS) were investigated by means of focus group discussions and complemented by a structured questionnaire survey of mothers in rural and urban
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::14cbb662c218bde29354ed7041a2bf0b
https://pubmed.ncbi.nlm.nih.gov/9661319
https://pubmed.ncbi.nlm.nih.gov/9661319