The Effects of Combined <i>Aloe vera</i> Gel and Blended Antioxidants on Cooked Chicken Meat Quality
The effects of the inclusion of <i>Aloe vera</i> gel mixed with blended antioxidants on cooked chicken meat quality have been evaluated. This study was designed in five different treatments, where <i>Aloe</i> gel at level 5% was mixed into all treatment meat batches, includin...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/23/10897 |
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