Work

Sensory Evaluation of Spent Layers Meat Tenderized with Bromelain, Garlic, Ginger, Onion or Potash

Year: 2009

Type: article

Source: Journal of Agricultural Research and Development

DOI: 10.4314/jard.v7i1.48677

Authors: AO Olorunsanya, CA Omiyale

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2037542889

FWCI:

Cites:

Cited by: 3

Related to: 10