📄 Peer-Reviewed Academic Output
Year: 2019
👁️ 60 Clicks
Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology
Abstract & Summary
Authors: SS Sobowale, TA Olayanju, AF Mulaba‐Bafubiandi
Publication Details
| Principal Author | Assoc. Prof. Sunday Sobowale Samuel (Associate Professor) |
|---|---|
| Journal / Venue | Food Science & Nutrition 7 (10), 3161-3175, 2019 |
| Publication Year | 2019 |
| Article Clicks / Reads | 60 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:M3ejUd6NZC8C ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Samuel, S. S. (2019). Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology. Food Science & Nutrition 7 (10), 3161-3175, 2019. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:M3ejUd6NZC8C