Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat
Consumers' juiciness acceptability and overall palatability of 8 - 10 week old broiler chicken meat cooked by boiling and by roasting were evaluated. A 6- person trained and experienced consumer sensory pahel was used in the evaluation. Panelists scored samples from each cooking method accordin...
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| Format: | Article |
| Language: | English |
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Agricultural Extension Society of Nigeria
2015-03-01
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| Series: | Journal of Agricultural Extension |
| Subjects: | |
| Online Access: | https://journal.aesonnigeria.org/index.php/jae/article/view/271 |
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Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat
Published 2015-03-01
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