The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus)
Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional value...
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Format: | Article |
Language: | English |
Published: |
Network for the Veterinarians of Bangladesh
2024-03-01
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Series: | Journal of Advanced Veterinary and Animal Research |
Subjects: | |
Online Access: | https://bdvets.org/JAVAR/?mno=170264 |