QUALITY ATTRIBUTES AND SHELF LIFE OF LUNCHEON LIKE PRODUCTS PREPARED FROM MEAT AND LUPINE FLOUR

UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

Production and Evaluation of Lentil Soup and Bissarah

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

An Alternative Processed Meat Product (Luncheon) for Acute Kidney Disease

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

COMPARISON OF GOAT, CHICKEN AND BEEF LUNCHEON

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

Studies on the potential of Bambara groundnut (Vigna Subterranea L. Verdc.) as an animal feed