1. Ali SW, Rasool G (2007) Chemical and sensory characteristics of frozen stored chicken patties fried in different vegetable oils. Pak J Agric Sci 44(2):337–340
2. Anand SK, Pandey NK, Mahapatra CM, Verma SS (1991) Microbiological quality and shelf life of chicken patties stored at −18°C. Indian J Poult Sci 26(2):105–108
3. Andres SC, Garcia ME, Zaritzky NE, Califano AN (2006) Storage stability of low fat chicken sausages. J Food Eng 72:311–319
4. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
5. APHA (1984) In: Speck ML (ed) Compendium of methods for the microbiological examination of foods, 2nd edn. American Public Health Association, Washington DC