STUDIES ON SOME SMOKED POULTRY PRODUCTS
MAHMOUD FARAHATSAYED;
Abstract
This study was carried out to manufacture some poultry
(chicken an turkey) products smoked (whole thighs) and
I
prepared (fingers) with liquid smoke. Chemical, physical,
microbiologibal and sensory attributes were evaluated immediately I after processing and during storage periods at different teoiperatures (at 4 °C for 15 days and at -18 °C for 6 months).
(chicken an turkey) products smoked (whole thighs) and
I
prepared (fingers) with liquid smoke. Chemical, physical,
microbiologibal and sensory attributes were evaluated immediately I after processing and during storage periods at different teoiperatures (at 4 °C for 15 days and at -18 °C for 6 months).
Other data
| Title | STUDIES ON SOME SMOKED POULTRY PRODUCTS | Other Titles | دراسات على بعض منتجات الدواجن المدنية | Authors | MAHMOUD FARAHATSAYED | Issue Date | 2003 |
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