Analysis of pH and cooking losses of chicken meat due to the use of different percentages of turmeric flour

Publication Name : IOP Conference Series: Earth and Environmental Science 667 (1), 012042, 2021

Citation : 4

Date : 2021


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Analysis of pH and cooking losses of chicken meat due to the use of different percentages of turmeric flour"