Worlah Akwetey
机构: Kwame Nkrumah University of Science and Technology
每年引用次数
引用次数
引用: 222
H-指数: 7
I10-指数 : 5
出版物: 28
Ocimum gratissimum (OG) Leaf Extract to Offer Antimicrobialand Antioxidant Properties in Food
Adzitey F , Teye Ga , Akwetey Wy
EC Nutrition 16 ( 5) 41 -48
2021
Sensory attributes and texture profile of beef burgers with gari
W.Y. Akwetey , C.L. Knipe
Meat Science 92 ( 4) 745 -748
20
2012
Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf
W.Y. Akwetey , I.N. Oduro , W.O. Ellis
Food bioscience 5 42 -46
6
2014
Consumer preferences and willingness to pay for beef products’ attributes in Ghana
Enoch Owusu-Sekyere , Victor Owusu , Worlah Y Akwetey
New South Wales 4 -7
1
2014
Using whole cowpea flour (WCPF) in frankfurter-type sausages
WY Akwetey , WO Ellis , IN Oduro
J Anim Prod Adv 2 ( 10) 450 -455
25
2012
How does replacement of beef with agushie impact the nutritional and eating quality of beef burgers? An observational approach
WY Akwetey , Z Ibrahim
BP International 49 -55
1
2022
Cured Characteristics, Physicochemical Properties and Sensory Profile of Frankfurters Produced with Ocimum Gratissimum Extract Leaf Extracts
WY Akwetey , F Adzitey , GA Teye
Food Sci Nutr Res 4 ( 1) 1 -5
1
2021
Ocimum gratissimum and common salt as cure ingredients in bacon: a preliminary study
WY Akwetey , E Yeboah , F Adzitey
Progressive Academic Publishing
1
2020
Microbiological and Nutritional Properties of Frankfurter-Type Fish Sau
T Nkrumah , WY Akwetey
sage. International Journal of Nutrition-2 (4) 27 -34
2018
Producing low-fat pork patties with solar-dried plantain (Musa Acuminate) flour
WY Akwetey , GA Yamoah
J. Anim. Sci. Adv 3 150 -156
9
2013
Sensory and physicochemical characteristics of rabbit meat sausages produced with refined palm stearin (RPS)
Eugenia A Asamoah , J Barimah , WY Akwetey , R Boateng
J. Food Sci. Technol 4 796 -803
6
2019
Chemical composition of cattle hide processed using four different procedures
DC Eremong , WY Akwetey , A Donkoh
Proceedings of the Seventeenth Biennial Conference of the Ghana Society of Animal Production 69 -73
5
2011
Proximate Composition and Sensory Characteristics of Low-Fat Meatloaf with Shredded Cabbage
WY Akwetey , D Nketia , BJ Dorleku
Ann Nutr Food Sci. 2018; 2 (1) 1013
3
2018
Ghanaian Journal of Animal Science Journal/Ghanaian Journal of Animal Science/Vol. 13 No. 1 (2022)/Articles Open Access
WY Akwetey , JO Amponsah , B Ofori
USING SALMO SALAR IN PORK BURGER PRODUCTION
WY Akwetey , JO Amponsah , B Ofori
Nutritional and Microbial Profile of a Traditional Food Condiment
WY Akwetey , PP Opoku
Using Sierrathrissa leonensis in Emulsion-Type Sausage
WY Akwetey , BJ Dorleku
Ann Nutr Food Sci. 2018; 2 (1) 1014
Enhancing Eating Quality of Pork Patties through Pre-rigor Processing
Worlah Yawo Akwetey
Journal of Animal Science Advances 2 ( 9) 771 -776
1
2012
Economic welfare implications of policy changes regarding food safety and quality in Ghana
Abiodun A. Ogundeji , Henry Jordaan , Victor Owusu , Enoch Owusu-Sekyere
African Journal of Agricultural and Resource Economics 13 ( 4) 357 -371
3
2018
Amino Acids and Minerals in Fresh and Processed Catfish, Mackerel and Pork
Worlah Yawo Akwetey , Theresah Nkrumah
Asian Journal of Biology 7 -14
2021