Nutritional, physicochemical, and sensory evaluation of dambu-nama, a traditional shredded meat product, produced from camel meat, chevon, and pork
Authors
Patience Olusola Fakolade
Department of Animal Science, Osun State University, Osun, Nigeria
Bamidele Ademola Oyegunwa
Department of Animal Science, Osun State University, Osun, Nigeria
Muyiwa Emmanuel Fatola
Department of Animal Science, Osun State University, Osun, Nigeria
Language: English
Page range: 32 - 57
Published on: Dec 26, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Patience Olusola Fakolade, Bamidele Ademola Oyegunwa, Muyiwa Emmanuel Fatola, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.