Sensory evaluation of chicken breast treated with essential oil.
The aim of the present study was sensory evaluation of samples of chicken breast meat treated with essential oil. The samples of chicken breast was divided into three groups and treated as follows: control group was packaging in air without treated, next group was with vacuum packaging without treat...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2013-10-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/166 |