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Macedonian Veterinary Review
Volume 39 (2016): Issue 2 (October 2016)
Open Access
Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat
Hendronoto Arnoldus Walewangko Lengkey
Hendronoto Arnoldus Walewangko Lengkey
and
Balia Roostita Lobo
Balia Roostita Lobo
| Oct 15, 2016
Macedonian Veterinary Review
Volume 39 (2016): Issue 2 (October 2016)
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Published Online:
Oct 15, 2016
Page range:
193 - 199
Received:
Nov 17, 2015
Accepted:
May 28, 2016
DOI:
https://doi.org/10.1515/macvetrev-2016-0087
Keywords
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.
Hendronoto Arnoldus Walewangko Lengkey
Food Technology Department, Animal Husbandry, Universitas Padjadjaran
Indonesia
Balia Roostita Lobo
Food Technology Department, Animal Husbandry, Universitas Padjadjaran
Indonesia