Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (<i>Morus nigra</i> L.) Extracts

<div>Sensory evaluation of cooked chicken meat samples.</div>

Journal of Food Quality

fig4

Figure 4

Figure 4: Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (<i>Morus nigra</i> L.) Extracts 

Journal of Food Quality

Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts

Figure 4