Perceptions of and Management Practices for Diarrhoeal Diseases by Traditional Healers in Northeastern Nigeria by Akpede, George O., Igene, John O., Omotara, Babatunji A.

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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 nonheme iron on development of warmed-over flavor (WOF) in cooked meat by Igene, John O, King, Jennifer A, Pearson, A. M, Gray, J. Ian

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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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Caretakers' Knowledge and Preparation Abilities of Salt-Sugar Solution in North-Eastern Nigeria by Akpede, George O, Omotara, Babatunji A, Webb, Glenn D, Igene, John O

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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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