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    Development of microbial spoilage and lipid and protein oxidation in rabbit meat 

    Nakyinsige, K; Sazili, A.Q; Aghwan, Z A; Zulkifli; Goh, Y. M; Abu Bakar, F; Sarah, S.A (Elsevier, 2015)
    This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the ...
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    Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat 

    Nakyinsige, K; Abdul Rahman, N.S; Salwani, M.S; Abd Hamid, A; Adeyemi, K.D.; Sakimin, S.Z; Sazili, A (International Food Research Journal, 2016)
    This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent chickens were slaughtered, eviscerated ...

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    Author
    Nakyinsige, K (2)
    Abd Hamid, A (1)Abdul Rahman, N.S (1)Abu Bakar, F (1)Adeyemi, K.D. (1)Aghwan, Z A (1)Goh, Y. M (1)Sakimin, S.Z (1)Salwani, M.S (1)Sarah, S.A (1)... View MoreSubject
    Lipid oxidation (2)
    Microbial spoilage (2)Averrhoa bilimbi (1)Marination (1)Meat (1)Protein oxidation (1)Rabbit (1)Rabbit meat (1)Spent chicken meat (1)... View MoreDate Issued2015 (1)2016 (1)Has File(s)Yes (2)

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    Islamic University of Uganda