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...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Agricultural Extension Society of Nigeria
2015-03-01
|
| श्रृंखला: | Journal of Agricultural Extension |
| विषय: | |
| ऑनलाइन पहुंच: | http://aesonnigeria.org/ajm/index.php/jae/article/view/271 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|