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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Agricultural Extension Society of Nigeria
2015-03-01
|
| Schriftenreihe: | Journal of Agricultural Extension |
| Schlagworte: | |
| Online-Zugang: | http://aesonnigeria.org/ajm/index.php/jae/article/view/271 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|