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]
