Citation to this article as recorded by
Al-Hajo, N.A.N., 2009. Tenderize chicken breast meat by using different methods of curing. Pak. J. Nutr., 8: 1180-1183. CrossRefDirect Link |
How to cite this article
Nadia N.A. Al-Hajo , 2008. A Comparative Study Between Some of the Local Iraqi Method for
Curing Chicken Meat and Typical Methods and Their Effect on Chemical
Composition, Sensory Evaluation of Fresh and Storage Meat. International Journal of Poultry Science, 7: 1190-1193.
DOI: 10.3923/ijps.2008.1190.1193
URL: https://scialert.net/abstract/?doi=ijps.2008.1190.1193
DOI: 10.3923/ijps.2008.1190.1193
URL: https://scialert.net/abstract/?doi=ijps.2008.1190.1193