%0 Journal Article
%T Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products
%A G. U. Emelue
%A I. Iwanegbe
%A J. O. Igene
%A J. U. Obaroakpo
%J Asian Food Science Journal
%D 2019
%X (1) Dr. Marta Laranjo, Universidade de Evora, ICAAM, Evora Portugal.
%U http://www.sciencedomain.org/abstract/27968