1.
Muhammad Saqib, Khan MI, Ahmad B, Muhammad Waseem, Akhtar S, Ismail T, Ahmad Z, Tanweer S. Comparative Evaluation of Different Cooking Techniques for Biochemical, Physico-chemical and Sensorial Quality of Various Brands of Chicken Meat. SJR [Internet]. 2023 Aug. 7 [cited 2026 Sep. 14];3(2):42-56. Available from: https://sjr.usp.edu.pk/index.php/journal/article/view/14