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

Online veröffentlicht: 15. Okt. 2016

Seitenbereich: 193 - 199

Eingereicht: 17. Nov. 2015

Akzeptiert: 28. Mai 2016

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

Schlüsselwörter

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.