Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

Published Online: Oct 15, 2016

Page range: 193 - 199

Received: Nov 17, 2015

Accepted: May 28, 2016

DOI: https://doi.org/10.1515/macvetrev-2016-0087

Keywords

native chicken sausages, rabbit sausages, corn oil, margarine, beef fat

© 2016 Hendronoto Arnoldus Walewangko Lengkey et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.