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

Data publikacji: 15 paź 2016

Zakres stron: 193 - 199

Otrzymano: 17 lis 2015

Przyjęty: 28 maj 2016

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

Słowa kluczowe

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.