[1]
A. S., “Quality Attributes of Cured and Smoked Chicken Legs Using Different Processing Methods : doi: 10.5958/2581-6616.2021.00007.4 ”, jms, vol. 16, no. 1 And 2, pp. 56–60, Apr. 2022, Accessed: Nov. 24, 2024. [Online]. Available: https://acspublisher.com/journals/index.php/jms/article/view/1526