Chicken salami production by adding beef
This study was carried out to determine the physical, chemical, microbiological and sensory properties of chicken salami produced by adding different proportions [0 (control), 10, 20 and 30 %] ol beel. Experimental production was repeated three times. Physical, chemical and microbiological propertie...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Selcuk University Press
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| Serier: | Eurasian Journal of Veterinary Sciences |
| Fag: | |
| Online adgang: | http://eurasianjvetsci.org/pdf.php3?id=360 |
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