Utilization of fish oil in beef and chicken sausage processing

A study on the utilization of fish oil in the processing of beef and chicken sausage was carried out. The levels of addition of fish oil were 0, 3, 5 and 7%. The sausages were analyzed chemically, microbiologically and organoleptically to determine their acceptability and storage stability. Results...

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Bibliographische Detailangaben

Hauptverfasser:	Irianto, HE, Fawzya, Y N, Retnowati, N, Tantri, J, Ibrahim, B
Format:	Tagungsbericht
Sprache:	eng
Online-Zugang:	Volltext
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