Sensory Evaluation and Acceptability of selected Cooking Methods on Snails.

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dc.contributor.authorAdebisi, Taibat T.;
dc.contributor.authorAbdulkadir, Shakirat O.;
dc.contributor.authorOpaleke, Deborah O.&
dc.contributor.authorAdebisi, Winnifred O.
dc.date.accessioned2023-05-05T15:52:55Z
dc.date.available2023-05-05T15:52:55Z
dc.date.issued2015-06
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9601
dc.language.isoenen_US
dc.publisherIlorin Journal of Education University of Ilorin, Ilorin. Published by Faculty of Education University of Ilorin, Ilorin.en_US
dc.relation.ispartofseriesVolume 34, Issue 1;
dc.titleSensory Evaluation and Acceptability of selected Cooking Methods on Snails.en_US
dc.typeArticleen_US

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