[1]
Khalil, R.M.T. and Abdelguni, M.F. 2021. Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics. Journal of agricultural, environmental and veterinary sciences. 5, 3 (Sep. 2021), 93–85. DOI:https://doi.org/10.26389/AJSRP.F300321.