The effect of different cooking techniques on some sensory properties of pheasant meats
<b>Aim: </b>The aim of the study was to eliminate the concerns that preference of pheasant meat on dinning tables and determine the effect of scalding, baking and frying techniques on the some sensory properties of pheasant meats.<p> <b>Materials and Methods:</b> 9 fema...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
2020-06-01
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1282 |
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