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Pakistan Journal of Biological Sciences
Year: 2000  |  Volume: 3  |  Issue: 3  |  Page No.: 519 - 520

Manufacturing of Chicken Powder and its Evaluation at Cottage Scale

Samina Aslam, Naheed Abbas, Sajjad- ur-Rahman, Iftikhar Hussain, Uzma Tabbassum, Ijaz Ahmad and Sarfraz Hussain    

Abstract: The main objective of the present study was to achieve the background knowledge for the preparation and packaging of chicken powder upto international standards. A part from chemical analysis the project was intended to estimate the shelf life of the prepared chicken powder. There was non significant change in nutritive value specially for protein, fat, calorific value and cholesterol contents. Only rancidity, moisture and ash contents were affected significantly with the passage of time.

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