검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins Dzudie T, Ndjouenkeu R, Okubanjo A Journal of Food Engineering, 44(3), 149, 2000 |
| 2 |
Effects of rigor state and tumbling time on quality of goat hams Dzudie T, Okubanjo A Journal of Food Engineering, 42(2), 103, 1999 |