QUALITY ASSESSMENT, CHARACTERISTICS, PREFERENCE AND ACCEPTABILITY OF PROCESSED MEAT PRODUCTS; TSIRE (SUYA), KILICHI & BALANGU USING IKOLE EKITI, EKITI STATE, NIGERIA AS A CASE STUDY

Abstract

REDUCTION OF PROTEIN MALNUTRITION IN MANY AREAS REQUIRES EVALUATION OF SIMPLE, CHEAP BUT EFFECTIVE PROCESSING AND PRESERVATION METHODS THAT ENSURE PROTEIN REQUIREMENTS ARE MET.