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Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)



Marcquin C. Iheagwara
Thomas M. Okonkwo
Chigozie E. Ofoedu
Ivan Shorstkii
Charles Odilichukwu R. Okpala


Meat Technology, Vol. 62 (2021), No. 1

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@article{iheagwaraetal:2021rheologicaldriedbeef, author = {Iheagwara, Marcquin C. and Okonkwo, Thomas M. and Ofoedu, Chigozie E. and Shorstkii, Ivan and Okpala, Charles Odilichukwu R.}, title = {Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2021}, volume = {62}, number = {1}, howpublished = {print}, language = {english}, pages = {14--26}, note = {2}, doi = {10.18485/meattech.2021.62.1.2}, doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.2}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2021-1/meattech-2021-62-1-2.pdf} }