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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Effect of Diet Types and Slaughter Ages on Carcass Characteristics of the Domestic Rabbits in Humid Southern Nigeria by Oteku, I.T., Igene, J.O.

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An Assessment of the Factors Influencing the Consumption of Duck Meat in Southern Nigeria by ., I.T. Oteku, ., J.O. Igene, ., I.M. Yessuf

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Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product by Negbenebor, C.A., Godiya, A.A., Igene, J.O.

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Preliminary Studies on the Development of Meat Balls by Igene, J.O, Akinjobi, K.S, Evivie, S.E

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Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken by Igene, John O, Yamauchi, Kiyoshi, Pearson, Albert M, Gray, J. Ian, Aust, Steven D

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Influence of heme pigments, nitrite, and non-heme iron on development of warmed-over flavor (WOF) in cooked meat [Beef and chicken] by Igene J.O, King J.A, Pearson A.M, Gray J.I

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Traditional production and chemical composition of ndaleyi, a Nigerian fermented pearl millet food by Nkama, I. (Maiduguri Univ. (Nigeria). Dept. of Food Science and Technology), Abbo, E.S, Igene, J.O

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Nutritional and bacteriological characteristics of tsire-type suya, a popular Nigerian meat product by IGENE, J. O, ABULU, E. O

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Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage by Shorland, F. Brian, Igene, John O, Pearson, A. M, Thomas, J. William, McGuffey, R. Kenneth, Aldridge, Anthony E

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