Microbial and Sensory Evaluate of Local Minced Chickens Preserved in Polyethylene Bags Processed With Alcohol clove Extract

This study was aimed to microbial evaluating and some sensory characteristics of local hens minced meat reserved in polyethylene bags treated with alcoholic clove extract. the experiment include chilled storing of hens meat on 4⁰ C for 10 days The study contained three different treatments: first o...

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Bibliographic Details

Published in:	Tikrit Journal for Agricultural Sciences
Main Authors:	Shahad Khalid Hameed ALjanabi, Alyaa S. Al-Hafud, Maysaloon W. Ibraheem
Format:	Article
Language:	English
Published:	Tikrit University 2021-06-01
Subjects:	Alcoholic clove extract Minced chicken meat Microbial contamination
Online Access:	https://tjas.org/index.php/tjas/article/view/93