Effect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat
Authors
H.G. C.L. Gamage
Department of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, 70140
R. K. Mutucumarana
Department of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, 70140
DOI: https://doi.org/10.4038/jas.v12i3.8264 | Journal eISSN: 2386-1363
Language: English
Page range: 172 - 184
Published on: Sep 1, 2017
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2017 H.G. C.L. Gamage, R. K. Mutucumarana, M. S. Andrew, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-ShareAlike 4.0 License.