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Physico-chemical, sensory and microbial quality of chicken meat chips

Keywords: Chicken meat chips , Extenders , Sensory quality , Physico-chemical properties , Microbial quality

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Abstract:

Chicken meat chips with different extenders (Bengal gram flour, Black gram flour and cooked mashed potato each at 15% level) and control were prepared and stored up to 8 weeks both at ambient (37+2°C) and refrigerated (7+ 1°C) temperature. The samples were analyzed for physical, chemical, microbiological and sensory quality characteristics. [Vet World 2010; 3(4.000): 182-184]

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