African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods

Omojola A. B.
  • Omojola A. B.
  • Meat Science Laboratory, Animal Science Department, University of Ibadan, Ibadan, Nigeria
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Hammed S.
  • Hammed S.
  • Meat Science Laboratory, Animal Science Department, University of Ibadan, Ibadan, Nigeria
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Attoh-Kotoku V.
  • Attoh-Kotoku V.
  • Animal Science Department, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Wogar G. S. I.
  • Wogar G. S. I.
  • Animal Science Department, University of Calabar, Calabar, Nigeria
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Iyanda O. D.
  • Iyanda O. D.
  • Meat Science Laboratory, Animal Science Department, University of Ibadan, Ibadan, Nigeria
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Aremo J. O.
  • Aremo J. O.
  • Meat Science Laboratory, Animal Science Department, University of Ibadan, Ibadan, Nigeria
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  •  Received: 05 December 2013
  •  Accepted: 25 March 2014
  •  Published: 28 April 2014

How to cite this article

APA /
Omojola, A. B., Hammed, S.1., Attoh-Kotoku, V., Wogar, G. S. I., Iyanda, O. D., & Aremo, J. O. (2014). Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods. African Journal of Food Science, 8(4), 184-189.
Chicago /
Omojola A. B., Hammed S., Attoh-Kotoku V., Wogar G. S. I., Iyanda O. D. and Aremo J. O.. "Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods." African Journal of Food Science 8, no. 4 (2014): 184-189.
MLA /
Omojola A. B., et al. "Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods." African Journal of Food Science 8.4 (2014): 184-189.
DOI /
https://doi.org/10.5897/AJFS2013.1121
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/15FA30344278

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This article is published under the terms of the Creative Commons Attribution License 4.0

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