Some Chemical and Microbiological Characteristics of <i>Agashi</i> Meat Product

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"Some Chemical and Microbiological Characteristics of Agashi Meat Product"
written by Abdel Moneim E. Sulieman, Mandour H. Abdelhai, El Rakha B. Babiker,
published by Food and Nutrition Sciences, Vol.3 No.6, 2012

has been cited by the following article(s):

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[1]	Evaluation of sensory properties of Kilishi prepared from fermented cattle and camel beef in Semi-arid Nigeria
	Nigerian Journal of Animal Production, 2021

[2]	Impact of Season on the chemical composition and pH of Beef meat and offal's samples collected from Wad-Medani Market, Central Sudan.
	University of Bakht Alruda Journal, 2020

[3]	Determination of proximate composition of raw beef and “tsire” sold in Ahmadu Bello University, Zaria, Nigeria.
	Nigerian Journal of …, 2017

[4]	Nutritional Value and Microbiological Quality of (Agashi) Product
	2016

[5]	Meat
	Handbook of Mineral Elements in Food, 2015

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[1]	Handbook of Mineral Elements in Food 2015 DOI:10.1002/9781118654316.ch26

[2]	Handbook of Mineral Elements in Food 2015 DOI:10.1002/9781118654316.ch26