I. G. Omonigho

Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

I. Iwanegbe & I. G. Omonigho · Asian Food Science Journal · 2020

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...