Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders
International Journal of Food Science and Biotechnology
Volume 3, Issue 2, June 2018, Pages: 54-59
Received: Mar. 30, 2018;
Accepted: Apr. 23, 2018;
Published: May 21, 2018
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Ufot Evanson Inyang, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Idorenyin Gabriel Etim, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Barthlomew Nyong Effiong, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Ufot Evanson Inyang,
Idorenyin Gabriel Etim,
Barthlomew Nyong Effiong,
Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders, International Journal of Food Science and Biotechnology.
Vol. 3, No. 2,
2018, pp. 54-59.
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