Sensory Evaluation on Palatability of Sulu Native Chicken (Gallus Gallus) Adobo Marination at Different Length of Time

This study focused on the Snsory Evaluation on Palatability of Sulu Native Chicken (Gallus gallus) Adobo Marination at Different Length of Time. This research was conducted at the experimental area of SSC School of Agriculture, Gandasuli, Patikul, Sulu from June 17, 2024 to September 8, 2024. It especially sought to to answer the following questions.

The sensory evaluation of food is crucial in determining

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