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

Publicado en línea: 15 oct 2016

Páginas: 193 - 199

Recibido: 17 nov 2015

Aceptado: 28 may 2016

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

Palabras clave

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.