Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effect of thermal processing methods on the eating qualities and acceptability of different meat types
This study was carried out to evaluate the eating qualities of six different meat types namely: beef, chevon, pork, rabbit, turkey and chicken cooked with three methods. The three cooking methods employed were frying, boiling and roasting. Fresh meat cuts (250g) of 5 meat types were purchased from A...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2017-12
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|