EFFECT OF MARINATION METHOD' HOLDING TEMPERATURE AND HOLDING TIME ON SENSORY ATTRIBUTES OF JAPANESE QUAIL BREAST MEAT

dc.contributor.author	Uduwawithanal, N.D
dc.contributor.author	Mutucumarana, R.K
dc.contributor.author	Senanayake, M.P
dc.date.accessioned	2023-09-19T05:12:43Z
dc.date.available	2023-09-19T05:12:43Z
dc.date.issued	2022-11-09
dc.identifier.uri	http://www.digital.lib.esn.ac.lk//handle/1234/14629
dc.language.iso	en	en_US
dc.publisher	Trincomalee Campus, Eastern University, Sri Lanka	en_US
dc.subject	Breast meat	en_US
dc.subject	immersion	en_US
dc.subject	injection	en_US
dc.subject	marination	en_US
dc.subject	quail	en_US
dc.subject	Tumbling	en_US
dc.title	EFFECT OF MARINATION METHOD' HOLDING TEMPERATURE AND HOLDING TIME ON SENSORY ATTRIBUTES OF JAPANESE QUAIL BREAST MEAT	en_US
dc.type	Article	en_US