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- W2156719177 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." @default.
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- W2156719177 date "2010-01-01" @default.
- W2156719177 modified "2023-09-23" @default.
- W2156719177 title "Physico-chemical, sensory and microbial quality of chicken meat chips." @default.
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