PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY
This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting into seventeen experimental runs. The rabbit m...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2023-09-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/977/855 |