Journal of Food Technology
Year: 2011 | Volume: 9 | Issue: 4 | Page No.: 119-123
DOI: 10.3923/jftech.2011.119.123  
Effect of Cooking Time and Potash Concentration on Organoleptic Properties of Red and White Meat
A. Nasiru, B.F. Muhammad and Z. Abdullahi
 
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