African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat

Felix Narku Engmann1, 2*, William Otoo Ellis3, Victoria P. Dzogbefia3, Ma Yong-Kun1, Ernest Abano1, 4, and John Owusu1, 5

Felix Narku Engmann1, 2*, William Otoo Ellis3, Victoria P. Dzogbefia3, Ma Yong-Kun1, Ernest Abano1, 4, and John Owusu1, 5
Email: [email protected]

Article Number - 08B16E011924
Vol.6(14), pp. 392-400 , July 2012
https://doi.org/10.5897/AJFS12.062

Accepted: 12 June 2012
Published: 29 July 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (2)

See more citations on Google Scholar

1.

Ligaszewski Maciej,Surówka Krzysztof,Szymczyk Beata,Pol Przemysław,Anthony Barbara, . (2024) Effect of Boiling on Chemical Composition of Small Brown Snail (Cornu aspersum aspersum) Meat . Annals of Animal Science

2.

Achaglinkame Matthew A.,Owusu-Mensah Eric,Boakye Abena A.,Oduro Ibok, . (2020) Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina) . International Journal of Food Science

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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