Physico-chemical, sensory and microbial quality of chicken meat chips
Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed potato each at 15% level) and control were prepared and stored up to 8 weeks both at ambient (37+2°C) and refrigerated (7+ 1°C) temperature. The samples were analyzed for physical, ch...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2010-08-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.scopemed.org/fulltextpdf.php?mno=36637 |