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

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

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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:
dambu-nama,
camel,
pork,
chevon,
processed meat
Related subjects:
Life sciences,
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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