Physico-chemical and microbiological characteristics, sensory quality and acceptability of native chicken and rabbit sausage produced with corn oil, margarine and beef fat
In this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ss.Cyril and Methodius University, Skopje
2016-10-01
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| Series: | Macedonian Veterinary Review |
| Subjects: | |
| Online Access: | http://www.macvetrev.mk/2016-2/macvetrev-2016-0087.pdf |