Shelf Stable Chicken Pickle Incorporated with Poultry by Products Using Different Acidulants: A Review
Subhash S. Raut, Vijay D. Domple, Jagdish Swami, Lalit Kumar Saini, Arabati Shivaji & Sirsat Shraddha D. · Journal of Advances in Biology & Biotechnology · 2024
The present study was aimed to develop an acceptable quality chicken pickle with incorporation of poultry by products viz. Heart & gizzard (1:1) and different acidulants. Different level of heart and gizzard (5, 10 & 15%) were incorporated in chicken pickle formulations....
Open access
Research Article
10.9734/jabb/2024/v27i101553