Quality And Stability Of Duck Sausages
A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combi...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf |
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