Authors
Hendronoto Arnoldus Walewangko Lengkey
Food Technology Department, Animal Husbandry, Universitas Padjadjaran, Indonesia
Balia Roostita Lobo
Food Technology Department, Animal Husbandry, Universitas Padjadjaran, Indonesia
Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat
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.