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, [S. l.], v. 5, n. 2, p. 41–48, 2016. Disponível em: https://ijfans.org/index.php/Journal/article/view/394. Acesso em: 9 sep. 2026.