Nutrititional Quality of Suya Prepared from Mutton Using Diffrent Types of Muscles
Sule Bamidele Akinleye, Andrew Babatunde Omojola & Kassim Olayemi Rashidat · Asian Food Science Journal · 2019
Mutton is expensive, especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. This study aimed to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of suya....
Open access
Research Article
10.9734/AFSJ/2019/43880