Article · Revue · 2019

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

Eugenia A. Asamoah, John Barimah, Worlah Yawo Akwetey, Reindorf Boateng, Charles Cudjoe Dapuliga

SDRP Journal of Food Science & Technology

• Accès ouvert · Diamant

Le lire10.25177/jfst.4.5.ra.495