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