Effect of Canning and Liquid Smoking on the Physicochemical, Microbiological, and Sensory Properties of Spent Hen Meat

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SPIRE - Sciences Po Institutional REpository
Published
2026-01-12
Primary Topic
Meat and Animal Product Quality
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article
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article

Effect of Canning and Liquid Smoking on the Physicochemical, Microbiological, and Sensory Properties of Spent Hen Meat

Ayatollah I. Ibrahim, Naglaa A. El-Senousi, Elkordy, Mai, M
SPIRE - Sciences Po Institutional REpository
Meat and Animal Product Quality
article

Effect of Canning and Liquid Smoking on the Physicochemical, Microbiological, and Sensory Properties of Spent Hen Meat

Ayatollah I. Ibrahim, Naglaa A. El-Senousi, Elkordy, Mai, M
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Agricultural Research Center (EG)
Good health and well-being
Openalex Percentile: Top 87%
Meat and Animal Product Quality
OpenAlex
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Effect of Canning and Liquid Smoking on the Physicochemical, Microbiological, and Sensory Properties of Spent Hen Meat — Ayatollah I. Ibrahim, Naglaa A. El-Senousi, et al. · SPIRE - Sciences Po Institutional REpository (2026) | TGRS Research Map | TGRS