RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks
https://doi.org/10.31248/RJFSN2022.153 | Article Number: 522403AA2 | Vol.7 (5) - December 2022
Received Date: 14 October 2022 | Accepted Date: 16 November 2022 | Published Date: 30 December 2022
Authors: Okeke, P. A.* , Adibe, A. C. , Evulobi, O. O. C. , Okoye, A. E. and Amuneke, K. E.
Keywords: fish, processing, Beef, general acceptability, Kilishi, kiln, organoleptic properties
APA STYLE
Okeke, P. A., Adibe, A. C., Evulobi, O. O. C., Okoye, A. E., & Amuneke, K. E. (2022). Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks. Research Journal of Food Science and Nutrition, 7(5), 141-147.
HARVARD STYLE
Okeke, P. A., Adibe, A. C., Evulobi, O. O. C., Okoye, A. E. and Amuneke, K. E. 2022. Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks. Research Journal of Food Science and Nutrition, 7(5), Pp. 141-147.
VANCOUVER STYLE
Okeke PA, Adibe AC, Evulobi OOC, Okoye AE & Amuneke, KE. Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks. Research Journal of Food Science and Nutrition. 2022 Dec 30:7(5): 141-147.
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