“HYDRATION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN INJECTED WITH BLEND OF SRC AND STPP IN AMBIENT, CHILLED AND FROZEN CONDITION”. International Journal of Food and Nutritional Sciences 5, no. 2 (January 1, 2016): 71–79. Accessed July 18, 2026. https://www.ijfans.org/index.php/Journal/article/view/398.