Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

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dc.contributor.authorKazeem D Adeyemi
dc.contributor.authorIsiaka O Kolade
dc.contributor.authorAmidat O Siyanbola
dc.contributor.authorFaidhat O Bhadmus
dc.contributor.authorRafiat M Shittu
dc.contributor.authorHakeem Ishola
dc.contributor.authorChanporn Chaosap
dc.contributor.authorPanneepa Sivapirunthep
dc.contributor.authorKehinde M Okukpe
dc.contributor.authorVictoria O Chimezie
dc.contributor.authorOluwasayope I Alli
dc.contributor.authorRasheed O Sulaimon
dc.contributor.authorBabatunde H Ajao
dc.date.accessioned2025-07-21T06:12:16Z
dc.date.issued2024-11-22
dc.identifier.doi10.1016/j.meatsci.2024.109714
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14090
dc.subjectHusk
dc.subjectLipid Oxidation
dc.subject.classificationMeat and Animal Product Quality
dc.titleRice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
dc.typeArticle

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