Ads
    Related paper
  1. PERFECTION OF TECHNOLOGY OF SAUSAGES WITH QUAIL MEAT
  2. THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES
  3. Effects of non-meat proteins on the quality of fermented sausages
  4. RATIONING LIPID IN POWER QUAIL MEAT PRODUCTION
  5. COMPARISON OF PHYSICO-CHEMICAL AND SENSORY QUALITY OF SAUSAGES PREPARED FROM SPENT DUCK AND HEN MEAT
  6. ASSESSMENT OF MICROBIAL LOAD OF SAUSAGES PREPARED FROM DIFFERENT COMBINATION OF SPENT DUCK AND SPENT HEN MEAT
  7. COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR MEAT DELICACY TECHNOLOGY
  8. TECHNOLOGICAL ASPECTS OF HYDROCOLLOIDS AND MIXTURES ON THEIR BASIS IN TECHNOLOGY SAUSAGES
  9. Meat Quality of Japanese Quail (Coutonix Coutonix Japanica) Fed Graded Levels of Fermented Mango Kernel Meal
  10. Digestive Organs and Status of Escherichia coli in Quail Intestine Given Defatted Maggot (Hermetia illucens) Meal as a Substitute For Meat Bone Meal