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...
Збережено в:
| Автор: | |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Agricultural Extension Society of Nigeria
2015-03-01
|
| Серія: | Journal of Agricultural Extension |
| Предмети: | |
| Онлайн доступ: | http://aesonnigeria.org/ajm/index.php/jae/article/view/271 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|