Browsing by Author Olusola, O. O.
Showing results 31 to 34 of 34 < previous
|2016||Sensory and physicochemical evaluation of suya produced from various round muscles||Gandi, B. R.; Olusola, O. O.; Abunwune, R. N.; Makama, R. S.; Abdu, S. B.|
|2013||Sensory and quality evaluation of differently cured snail meat||Olusola, O. O.; Aluko, O. T.; Oyadeyi, O. S.|
|2016||Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage||Attoh-Kotoku, V.; Olusola, O. O.; Osafo, F.; Omojola, A. B.|
|2009-04||Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon||Omojola, A. B.; Kassim, O. R.; Fakolade, P. O.; Olusola, O. O.|