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Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon) Cover

Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

Archiva Zootechnica
Volume 28 (2025): Issue 2 (December 2025)
By: Patience Olusola Fakolade,  Kehinde Ruth Samuel and  Muyiwa Emmanuel Fatola  
Open Access
|Dec 2025

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DOI: https://doi.org/10.2478/azibna-2025-0017 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855
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Language: English
Page range: 97 - 122
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:
pork,
camel meat,
chevon,
sausage,
meat processing
Related subjects:
Life sciences,
Life sciences, other

© 2025 Patience Olusola Fakolade, Kehinde Ruth Samuel, 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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