Skip to main content

Apata's Publications

(a) Dissertation/Thesis

(i) Odulaja, O.C.; Potentials of Roasted Meat (Suya) for acceptability as Hotel Food item inOgun State, Nigeria. Master of Science (M.Sc.) Project, Department of Home and Hotel Management, College of Agricultural Sciences, Olabisi Onabajo University, Yewa Campus, Ayetoro, Ogun State.

(ii) Odulaja, O.C.; Assessment of use of imported second-hand clothing by women in LagosState, Nigeria. Bachelor of Science (B.Sc.) Project: Department of Home and Hotel Management College of Agricultural Sciences, Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State.

(b) Published Journal Articles

(i) Odulaja, O.C., and Dada, O.M. (2009) Use of imported second-hand clothing by womenin Lagos State, Nigeria. J. Hosp. Tour. & Home Mgt. 2(1) 152 – 157.

(ii) Apata, E.S; Akinjute, O.F., Apata, O.C. and Okubanjo, A.O. (2011) Quality evaluation of beef patties extended with cowpea [Vigna unguiculata (L) Walp] Flour. J. Agric. Forestry & Soc. Sci. 9(1): 204 – 212.

(iii) E.S. Apata; O.O. Osidibo; O.C. Apata and O.A. Okubanjo (2012) Effects of different solar drying methods on quality attributes of dried meat product (Kilishi) J. Food Res. 2(1): 80 – 86.

(iv) E.S. Apata; I.A. Kuku; O.C. Apata and K.O. Adeyemi (2012) Evaluation of suya (tsire) – An intermediate moisture meat product in Ogun State, Nigeria. J. Food Res. 2(1): 87 – 93.

(v) Apata, E.S.; Koleosho, T.S.; Apata, O.C. and Okubanjo, A.O. (2012) Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat. Afric. J. Food Sci. 69(15): 407 – 411.

(vi) Apata, E.S.; Enioloruda, O.O.; Apata, O.C. and Eso, L.B. (2014) Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat. J. Food Res. 3(5) 113 – 119 (Canada)

(c) Published Conference Articles

(vii) Apata, E.S.; Ayantuga, D.T.; Okubanjo, O.A.; Eniolorunda, O.O.; Apata, O.C. and K.O. Adeyemi (2011) Physical and organoleptic assessment of patties from beef and antelope meat. In: A.A. Adeniji, E.A. Olatunji and E.S. Gana (Ed) Value re-orientation in animal

production. A key to national food security and stable economy. Nig. Soc. Anim. Prod. (NSAP) Animal conf. Abuja. March 13 – 16th pp. 768 – 770.

(d) Manuscripts Submitted for Publication

Odulaja, O.C. and Okhiria, A.O.; Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (Suya) as hotel menu in Ogun State.