Iromi, T.; Shan Randima, N.; Sethukali, A.; Maleeka Nadeemale, N.; Amila, A.; Jung, M.H.; Dinesh Darshaka, J.
(Animal Industry and Technology, 2021)
The objective of this study was to investigate the physicochemical and sensory attributes
of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses
from each type of chicken were randomly ...