Qualitative Evaluation of Lamb Meat Sausage Prepared with Different Antioxidants
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi · Asian Food Science Journal · 2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article
10.9734/afsj/2022/v21i10608