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 according to...
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Agricultural Extension Society of Nigeria
2015-03-01
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| Col·lecció: | Journal of Agricultural Extension |
| Matèries: | |
| Accés en línia: | http://aesonnigeria.org/ajm/index.php/jae/article/view/271 |
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