Effect of Marination Method, Holding Temperature and Time on Physicochemical Parameters, Sensory Attributes and Microbial Quality of Broiler Chicken Breast Meat
Open Access
|Mar 2022Authors
A. P. K. Koggala Hewage
ajanthakoggalahewagesusl@gmail.com
Sabaragamuwa University of Sri Lanka, 70140
DOI: https://doi.org/10.4038/tar.v33i2.8472 | Journal eISSN: 2706-0233
Language: English
Page range: 151 - 172
Published on: Mar 30, 2022
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 A. P. K. Koggala Hewage, R. K. Mutucumarana, M. S. Andrew, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons License.