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Browsing by Author Olusola, O. O.

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Issue Date	Title	Author(s)
2017-09	Quality assessment of chicken fillets produced from broiler chickens fed natural pigment sources	Olusola, O. O.; Oyesanwe, A. T.; Owaseye, O. D.; Oshibanjo, D. O.
2014-01	Quality assessment of meat patties cured with ocimum gratissimum extract	Oyadeyi, O. S.; Olusola, O. O.; Bello, W. B.; Adebisi, T. T.
2014-09	Quality characteristics and microbial status of beef smoked with different plant materials	Gandi, B. R.; Olusola, O. O.; Bawa, G. S.
2017-09	Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria	Olusola, O. O.; Abunwune, R. N.; Adeshola, A. T.
2013	Quality of breakfast sausage containing legume flours as binders	Omojola, A. B.; Adetunji, V. A.; Olusola, O. O.
2006-12	Quality variation of kilishi from different locations in Nigeria	Olusola, O. O.
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.

Showing results 25 to 34 of 34 < previous