Muharb A. Tahir
Department of Animal Resources, College of Agriculture, Basrah University, Basrah, Iraq
Majid H. Alasadi
Department of Animal Resources, College of Agriculture, Basrah University, Basrah, Iraq
Zainab A. Kadham
Department of Animal Resources, College of Agriculture, Basrah University, Basrah, Iraq
PDF References Citation
How to cite this article
Muharb A. Tahir, Majid H. Alasadi and Zainab A. Kadham, 2012. Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage. Pakistan Journal of Nutrition, 11: 1194-1196.
DOI: 10.3923/pjn.2012.1194.1196
URL: https://scialert.net/abstract/?doi=pjn.2012.1194.1196
DOI: 10.3923/pjn.2012.1194.1196
URL: https://scialert.net/abstract/?doi=pjn.2012.1194.1196