EFFECT OF SOME SPICES AND TYPE OF FRYING OIL ON QUALITY ATTRIBUTES OF SEMI-FRIED CHICKEN FINGERS DURING FROZEN STORAGE
RASHA ALI TAHA ABD EL-WAHAB HAMZA;
Abstract
ABSTRACT
This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, besides, selection of the best spices mixture which can be used in processing. P
This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, besides, selection of the best spices mixture which can be used in processing. P
Other data
| Title | EFFECT OF SOME SPICES AND TYPE OF FRYING OIL ON QUALITY ATTRIBUTES OF SEMI-FRIED CHICKEN FINGERS DURING FROZEN STORAGE | Other Titles | تأثير بعض التوابل ونوع الزيت على خصائص جودة أصابع الدجاج النصف مقلية أثناء التخزين بالتجميد | Authors | RASHA ALI TAHA ABD EL-WAHAB HAMZA | Keywords | EFFECT OF SOME SPICES AND TYPE OF FRYING OIL ON QUALITY ATTRIBUTES OF SEMI-FRIED CHICKEN FINGERS DURING FROZEN STORAGE | Issue Date | 2011 | Description | ABSTRACT This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, besides, selection of the best spices mixture which can be used in processing. P |
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