Evaluation of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Evaluation of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish"
written by Nadia A. Abd-El-Aziz, Taha A. El Sesy, Saadia M. Hashem,
published by Food and Nutrition Sciences, Vol.12 No.8, 2021

has been cited by the following article(s):

[1]	Quality, acceptability and shelf life of chicken nuggets prepared from different chicken meat types.
	Carpathian Journal of Food …, 2023

[2]	QUALITY EVALUATION AND PUBLIC HEALTH IMPORTANCE OF PROCESSED CHICKEN MEAT PRODUCTS IN ASSIUT GOVERNORATE
	Assiut Veterinary …, 2023

[3]	Probiotics Blueprint for Meliorating the Quality Aspects of Chicken Nuggets
	Journal of Advanced …, 2023

[4]	PENGARUH PENAMBAHAN REMPAH BERBEDA TERHADAP SIFAT ORGANOLEPTIK NUGET AYAM
	Jurnal Ilmu dan Teknologi Peternakan, 2022

[5]	COOKING METHODS REVEALED DIFFERENCES IN QUALITY CONTENT OF PREPARED SOYABEAN EXTENDED CHICKEN NUGGETS
	2022

[6]	Quality attributes of chicken nuggets extended with different legume flours
	… Processing and Nutrition, 2022

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