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Article Title
Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat
Authored by
Samson Ugochukwu. Alugwu
Department of Bioresource Engineering, McGill University, Canada and Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Thomas M. Okonkwo
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Michael O Ngadi
Department of Bioresource Engineering, McGill University, Canada.