Figure 1. Bar chart representing the cooking loss of heat processed comminuted meat balls

From

Effect of African Yam Bean (AYB) (Sphenostylis stenocarpa) on the Quality Characteristic of Extended Meat Ball

Elsie Balafama Banigo, David Barine Kiin-Kabari

Journal of Food and Nutrition Research. 2016, 4(2), 121-125 doi:10.12691/jfnr-4-2-9