TY  - BOOK
AU  - Salma Mohamad Yusop.
TI  - Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken: effects on product quality and sensory attributes 
CY  - 2010.
KW  - Food
KW  - Sensory evaluation
KW  - Marinades
KW  - Poultry processing
KW  - Quality
KW  - Food industry and trade
N1  - Thesis (Ph. D.) - The National University Of Ireland, 2010; Includes bibliographical references
ER  -