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

Pubblicato online: 15 ott 2016

Pagine: 193 - 199

Ricevuto: 17 nov 2015

Accettato: 28 mag 2016

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

Parole chiave

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.