“PHYSICO-CHEMICAL, PROXIMATE, SENSORY AND STORAGE QUALITY ATTRIBUTES OF VITIS VINIFERA INCORPORATED CHICKEN KABAB FROM SPENT HEN MEAT”. International Journal of Food and Nutritional Sciences 5, no. 2 (January 1, 2016): 41–48. Accessed September 22, 2026. https://www.ijfans.org/index.php/Journal/article/view/394.