Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
- 24 February 2023
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 64 (3) , 357-363
Abstract
The purpose of present research was to detect the efficacies of various vinegars (aronia, grape and hawthorn) used as marination solutions on the physicochemical, technological, textural and sensor...Keywords
Funding Information
- no external funding
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