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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Bibliographic Details
Main Author:	., Muthia Dewi
Format:	Thesis
Language:	English
Published:	2012
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/44856/
Abstract	Abstract here

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