JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets
https://doi.org/10.31248/JASVM2024.425 | Article Number: E9E24FE25 | Vol.9 (1) - February 2024
Received Date: 24 January 2024 | Accepted Date: 24 February 2024 | Published Date: 28 February 2024
Authors: Olayemi Rashidat AWODOYIN* and Ayomide Esther FASE
Keywords: Deep frying, oven cooking, product yield, sensory assessment, storage quality.
APA STYLE
Awodoyin, O. R., & Fase, A. E. (2024). Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets. Journal of Animal Science and Veterinary Medicine, 9(1), 37-46.
HARVARD STYLE
Awodoyin, O. R. and Fase, A. E. 2024. Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets. Journal of Animal Science and Veterinary Medicine, 9(1), Pp. 37-46.
VANCOUVER STYLE
Awodoyin OR & Fase AE. Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets. Journal of Animal Science and Veterinary Medicine. 2024 Feb 28:9(1): 37-46.
Copyright © 2025 Integrity Research Journals. All rights reserved.