ASSESSMENT OF MICROBIAL LOAD OF SAUSAGES PREPARED FROM DIFFERENT COMBINATION OF SPENT DUCK AND SPENT HEN MEAT
Aim of the present study was to assess the microbial load of sausages prepared from different combination of spent duck and spent hen meat. The combination are 100% spent duck (T1), 75%+ 25% spent duck and spent hen (T2), 50%+50% spent duck and spent hen (T3), 25%+75% spent duck and spent hen (T4...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
West Bengal Veterinary Alumni Association
2016-12-01
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| Series: | Exploratory Animal and Medical Research |
| Subjects: | |
| Online Access: | http://www.animalmedicalresearch.org/Vol.6_Issue-2_December_2016/Rajesh%20Kumar.pdf |