Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat
Authors
Hendronoto Arnoldus Walewangko Lengkey
Food Technology Department, Animal Husbandry, Universitas Padjadjaran, Indonesia
Balia Roostita Lobo
Food Technology Department, Animal Husbandry, Universitas Padjadjaran, Indonesia
DOI: https://doi.org/10.1515/macvetrev-2016-0087 | Journal eISSN: 1857-7415
Language: English
Page range: 193 - 199
Submitted on: Nov 17, 2015
Accepted on: May 28, 2016
Published on: Oct 15, 2016
Published by: Ss. Cyril and Methodius University in Skopje
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2016 Hendronoto Arnoldus Walewangko Lengkey, Balia Roostita Lobo, published by Ss. Cyril and Methodius University in Skopje
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.