%0 Journal Article
%T Physico-chemical, sensory and microbial quality of chicken meat chips
%A N. Devalakshmi
%A K. Prabhakaran Reddy
%A E. Naga Mallika
%J Veterinary World
%D 2010
%I Veterinary World
%X 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+2ˇăC) and refrigerated (7+ 1ˇăC) temperature. The samples were analyzed for physical, chemical, microbiological and sensory quality characteristics. [Vet World 2010; 3(4.000): 182-184]
%K Chicken meat chips
%K Extenders
%K Sensory quality
%K Physico-chemical properties
%K Microbial quality
%U http://www.scopemed.org/fulltextpdf.php?mno=36637