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Effect of rigor state and curing time on quality of goat ham · Peerford

Article · Journal · 2000

Effect of rigor state and curing time on quality of goat ham

Tenin Dzudie, A.O. Okubanjo, Kenmogne Sidonie Béatrice

Journal of Food Engineering

Closed access

Go to the publisher 10.1016/s0260-8774(00)00051-0

Citations: 5from other works
Field-weighted impact: 0.561.00 is the world average for its field and year
Among its field: 70th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Tenin DzudieFirst authorCorresponding
- University of Ngaoundéré (CM)
A.O. Okubanjo
- University of Ngaoundéré (CM)
as printed: Ademola Okubanjo
Kenmogne Sidonie BéatriceSenior author
- University of Ngaoundéré (CM)

Development goals

6Clean water and sanitation

Country

Cameroon

Fields

A work can sit in several, each with a score

Meat and Animal Product QualityTopic
Ruminant Nutrition and Digestive PhysiologyTopic
Rabbits: Nutrition, Reproduction, HealthTopic