N. Huda
Fish and Meat Processing Laboratory, Food Technology Programme,School of Industrial Technology, Universiti Sains Malaysia,11800 Pulau Pinang, Malaysia
I. Ismail
Fish and Meat Processing Laboratory, Food Technology Programme,School of Industrial Technology, Universiti Sains Malaysia,11800 Pulau Pinang, Malaysia
R. Ahmad
Fish and Meat Processing Laboratory, Food Technology Programme,School of Industrial Technology, Universiti Sains Malaysia,11800 Pulau Pinang, Malaysia
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N. Huda, I. Ismail and R. Ahmad, 2010. Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil. Asian Journal of Poultry Science, 4: 113-121.
DOI: 10.3923/ajpsaj.2010.113.121
URL: https://scialert.net/abstract/?doi=ajpsaj.2010.113.121
DOI: 10.3923/ajpsaj.2010.113.121
URL: https://scialert.net/abstract/?doi=ajpsaj.2010.113.121