Nutritional, physicochemical, and sensory evaluation of dambu-nama, a traditional shredded meat product, produced from camel meat, chevon, and pork Cover

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Nutritional, physicochemical, and sensory evaluation of dambu-nama, a traditional shredded meat product, produced from camel meat, chevon, and pork

Archiva Zootechnica

Volume 28 (2025): Issue 2 (December 2025)

By: Patience Olusola Fakolade, Bamidele Ademola Oyegunwa and Muyiwa Emmanuel Fatola

Open Access

|Dec 2025

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

fatolamuyiwa@gmail.com

Department of Animal Science, Osun State University, Osun, Nigeria

DOI: https://doi.org/10.2478/azibna-2025-0014 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855

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Language: English

Page range: 32 - 57

Published on: Dec 26, 2025

Published by: National Institute for Research-Development in Biology and Animal Nutrition

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

Life sciences, other

© 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.

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