Citation to this article as recorded by
Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product) Nutrition & Food Science Vol. 45, Issue 4, 634, 2015 |
How to cite this article
I. Iwanegbe, A.I. Iwanegbe, P.A. Ebabhamiegbebho and Y.O. Bello, 2011. Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products. Pakistan Journal of Nutrition, 10: 1032-1035.
DOI: 10.3923/pjn.2011.1032.1035
URL: https://scialert.net/abstract/?doi=pjn.2011.1032.1035
DOI: 10.3923/pjn.2011.1032.1035
URL: https://scialert.net/abstract/?doi=pjn.2011.1032.1035