Browsing by Author Olusola, O. O.

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Issue DateTitleAuthor(s)
2010-09Performance and tenderness of meat-type chicken fed soybean and benniseed based diets supplemented with microbial phytaseAdetoro, B. O.; Olusola, O. O.; Omojola, A. B.; Ologhobo, A. D.; Adebiyi, O. A.
2012Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcassesOmojola, A. B.; Olusola, O. O.; Attah, S.; Ajewole, T. B.; Kassim, O. R.
2011-02Post-mortem tenderization of spent layer’s breast meat with calcium chlorideOkubanjo, A. O.; Omojola, A. B.; Olusola, O. O.; Oladepo, O. O.
2006Processing characteristics and micro-structural evaluation of kilishi under different processing methodsOlusola, O. O.
2017-09Quality assessment of chicken fillets produced from broiler chickens fed natural pigment sourcesOlusola, O. O.; Oyesanwe, A. T.; Owaseye, O. D.; Oshibanjo, D. O.
2014-01Quality assessment of meat patties cured with ocimum gratissimum extractOyadeyi, O. S.; Olusola, O. O.; Bello, W. B.; Adebisi, T. T.
2014-09Quality characteristics and microbial status of beef smoked with different plant materialsGandi, B. R.; Olusola, O. O.; Bawa, G. S.
2017-09Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, NigeriaOlusola, O. O.; Abunwune, R. N.; Adeshola, A. T.
2013Quality of breakfast sausage containing legume flours as bindersOmojola, A. B.; Adetunji, V. A.; Olusola, O. O.
2006-12Quality variation of kilishi from different locations in NigeriaOlusola, O. O.
2016Sensory and physicochemical evaluation of suya produced from various round musclesGandi, B. R.; Olusola, O. O.; Abunwune, R. N.; Makama, R. S.; Abdu, S. B.
2013Sensory and quality evaluation of differently cured snail meatOlusola, O. O.; Aluko, O. T.; Oyadeyi, O. S.
2016Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausageAttoh-Kotoku, V.; Olusola, O. O.; Osafo, F.; Omojola, A. B.
2009-04Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevonOmojola, A. B.; Kassim, O. R.; Fakolade, P. O.; Olusola, O. O.