Search Results - EBABHAMIEGBEBHO, P A

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  1. 1
    Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder

    Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder by EVIVIE, S. E, EBABHAMIEGBEBHO, P. A, IMAREN, J. O, IGENE, J. O

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  2. 2
    The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products

    The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products by Ebabhamiegbebho, PA, Igene, JO, Evivie, SE

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  3. 3
    Lead (Pb) and Cadmium (Cd) levels in fresh and smokedried grasscutter (Thryonomys swinderianus Temminck) meat

    Lead (Pb) and Cadmium (Cd) levels in fresh and smokedried grasscutter (Thryonomys swinderianus Temminck) meat by Okoro, K I, Igene, J O, Ebabhamiegbebho, P A, Evivie, S E

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  4. 4
    Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

    Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs by Odiase, O. M., Igene, J.O., Evivie, S.E., Ebabhamiegbebho, P.A.

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  5. 5
    Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products

    Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products by Iwanegbe, I., Iwanegbe, A.I., Ebabhamieg, P.A., Bello, Y.O.

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  6. 6
    Lead (Pb) and Cadmium (Cd) levels in fresh and smoke-dried grasscutter (Thryonomys swinderianus Temminck) meat

    Lead (Pb) and Cadmium (Cd) levels in fresh and smoke-dried grasscutter (Thryonomys swinderianus Temminck) meat by K, I Okoro, J, O Igene, P, A Ebabhamiegbebho, S, E Evivie

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  7. 7
    The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products

    The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products by EBABHAMIEGBEBHO, P A, IGENE, J O, EVIVIE, S E

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