Product Quality and Consumer’s Acceptability of Cooked Breast Muscle of Nigerian Indigenous Ducks Raised in Different Zones in Ekiti State
Oluwatoyin Alamuoye & Johnson Ibigbami · Asian Journal of Research in Animal and Veterinary Sciences · 2020
The rate and extent of consumer’s demand for safe and quality meat products depend on the processing methods that will not alter the nutritional and eating qualities of the finished products. The study evaluated physicochemical properties and consumer’s acceptability of cooked b...
Open access
Research Article
10.9734/ajravs/2020/v3i2111