Browsing by Author Fakolade, P. O.
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|2007-12||Histological evaluation of fresh, boiled and dried beef and camel meat||Fakolade, P. O.; Omojola, A. B.; Ogunsola, O. O.; Afolabi, K. D.|
|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.|