EFFECT OF ACIDIC MARINATION ON THE QUALITY CHARACTERISTICS OF SPENT HEN KOBEBA DURING FROZEN STORAGE
Marinated spent hen meats were used in the preparation of kobeba. The chemical, physicochemical, microbiological and sensory properties of kobeba were evaluated during storage at -18˚C for 5 months. Kobeba treated with lime juice had higher crude protein (14.03%), crude fat (7.78%), total ash (3.18%...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2017-03-01
|
| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_13399_97f1cb6fd3ccadac6da38165857c7518.pdf |